Fish Nuggets with Garlic & Lemon Beans

Fresh plump cod in a crispy coating, this is such a fresh dish with the zingy beans and makes for a perfect summer evening dish.


10 oz. (300g) cod filets
2 eggs
⅜ cup (50g) ground almonds
⅜ cup (50g) buckwheat flour*
1 tbsp. coconut oil
1 ⅓ cup (200g) green beans
zest of ½ lemon
1 garlic clove, crushed
1 tsp. olive oil

* This is a pseudo grain, no wheat involved but it may have an affect.


Cut the cod fillets into nugget size chucks, season with salt and pepper on both sides.

Crack the eggs into a small bowl and whisk well. Spread the ground almonds and flour onto two separate plates.

Firstly, cover the cod pieces in a layer of flour, then dip in the whisked eggs and finally cover with the ground almonds. Repeat this with all the pieces.
Heat the coconut oil in a large pan and fry the cod nuggets for 8-10 minutes, until browned, turning half way.
In the meantime, boil a pot of water and cook the beans for 5-7 minutes. Once cooked transfer to a bowl and mix well with the lemon zest, garlic and olive oil. Season to taste with salt and pepper, then serve alongside the cod nuggets.

Serves: 2  Prep: 20 mins . Cook: 10 mins

Nutrition per serving: 520 kcal . 28g Fats . 30g Carbs . 43g Protein