4x150g fish fillets (snapper, or another white sweet fish)
2 eggs, lightly beaten
1 cup wholemeal breadcrumbs
½ cup shredded coconut
4 tbsp. chia seeds
2 tbsp. fresh grated lime zest
Lime wedges for serving
Preheat oven to 180°C.
In a bowl mix the breadcrumbs, coconut, chia seeds and lime zest together in a wide bowl.
Dip each fillet in the beaten eggs to coat all over then transfer to the breadcrumb bowl and cover with the breadcrumb mixture, patting gently to help the crumbs stick firmly.
Lightly oil a baking tray and place the crumbed fillets on it. Bake the fillets for approximately 10 minutes, depending on their thickness, turning once during baking.
Serve, drizzled with the juice of the limes and a salad.