Healthy crumbed fish with cauliflower, leek and hazelnut salad 



  • 2 fillets of flathead (400g)
  • 2 eggs
  • 3 tbsp coconut flour
  • 100g quinoa flakes
  • 40g desiccated coconut
  • 1 leek, cut into chunks
  • 1/2 cauliflower, cut into chunks
  • 1 small handful lightly roasted hazelnuts
  • coconut oil
  • olive oil
  • salt, pepper



  • Preheat the oven to 180’
  • Place cauliflower and leek on a baking tray
  • Drizzle some olive oil over it and season with salt. Roast in the oven for about 45min.
  • In one bowel scramble two eggs
  • In the second bowel combine  quinoa flakes and desiccated coconut
  • In the third bowel place coconut flour
  • Season fish fillets with salt and pepper
  • Rub the coconut flour into the fish fillers on both sides using your hands
  • Place fillets in the eggs and straight after in the bowel with quinoa flakes and des. coconut
  • Whilst heating the coconut oil in a pan (use as much as you need to have 0.5mm of the pan covered in coconut oil) leave the fish fillets on a plate
  • Cook fish fillets until golden on both sides
  • Place roasted cauliflower and leek on the plates with some hazelnuts on top
  • Serve the fish hot with the salad
  • Enjoy!

Nina Egenberger
Nina Egenberger