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COCONUT CRUSTED COD

By Shane YoungFebruary 17, 2015

INGREDIENTS
  • 1 Pound wild caught cod
  • ¼ Cup full-fat coconut milk
  • 3 Tablespoons coconut flour
  • 6 Tablespoons shredded coconut
  • 1 Teaspoon paprika
  • 1 Teaspoon garlic powder
  • 1 Bunch of asparagus
  • 1-2 Tablespoon coconut oil
  • Salt and pepper to taste
INSTRUCTIONS
  1. Preheat the oven to 400 degrees.
  2. Wash and trim the asparagus, cover with 1-2 tablespoons of melted coconut oil and place in the oven.
  3. Place the coconut milk in a shallow bowl.
  4. In a separate shallow bowl, combine the flour, shredded coconut, paprika and garlic powder.
  5. Place the cod in the milk for 1 minute on each side. Dip in the flour mixture, coating both sides. Place the breaded cod on a parchment lined baking sheet and bake for 12-15 minutes, until cooked through and flaky.
  6. Remove both the asparagus and the cod from the oven and serve.

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