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This Oven Baked Coconut Macadamia Fish Fillet recipe is a delicious recipe that is super simple, but fancy enough to impress company, and perfect for your low carb or keto lifestyle! The bonus is it can be made from start to finish in less than 30 minutes!
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This Oven Baked Coconut Macadamia Fish Fillet recipe is so simple to make it is a weeknight meal dream come true!
I have had quite a few requests (keep them coming by the way) for easy recipes.
I get it, life is craziER than usual right now and we ALL need a break, right?
A delicious dinner, that doesn't require a million ingredients and a ton of time is just what the Dr. ordered!
So I thought about what I love to eat.
Y'all know I love my beef.
Things like Easy Low Carb Beef Enchiladas, Ultimate Keto Instant Pot Beef Stew, and our newest fave, Coconut Curry Beef Short Ribs!
I was born in the Midwest (Shout out to my Iowa peeps) and raised by a beef and taters kind of guy.
If he had a steak and potatoes he was a happy camper and could eat that literally EVERY.SINGLE.NIGHT.
Fast forward to my life now.
Kevin is the same way.
He calls every day on his lunch. I love that even after almost 13 years he is "that guy" that just wants to hear my voice and say I love you because we have been away from each other for a few hours.
But I digress.
Every day during that phone call he will ask what is for dinner.
Here is how that phone call will go if the plan is anything "beefy".
Kevin - So, what is the plan for dinner?
Me - I was thinking about steak and shrimp Caesar salad (my current addiction).
Kevin - Oh that sounds awesome!
He will say that even if we just had that last week!
Now, if the menu strays to non-beef.
Kevin - Do you have anything planned for dinner?
div>Me - Oh, I was thinking about chicken/pork/fish.
Kevin - ................. Oh.
Me - Would you rather have something else (aka BEEF)?
Kevin - *sigh* no, that is fine.
Me -
But, 99.9% of the time, whatever it is that I do make, he L O V E S it!
Why, why after almost 13 years together does he do this?
Haha gotta love him!
Why do I bring that whole situation up?
Because this recipe is one that he is just as happy to hear about as any beef recipe!
Yes, you heard that correctly.
The Complainer does NOT complain when he hears that I am making these Oven Baked Coconut Macadamia Fish Fillets for dinner!
You have no idea how much I love that, and what it says about this recipe too!
Jump to:
🥘Oven Baked Coconut Macadamia Fish Fillet Ingredients
This Oven Baked Coconut Macadamia Fish Fillets recipe uses just 5 simple ingredients!!
- macadamia nuts
- cod fillets or any firm white fish like halibut, mahi-mahi, tilapia
- coconut oil
- pink salt
- cracked black pepper
- fresh cilantro
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Oven Baked Coconut Macadamia Fish Fillet Instructions
This is a basic breakdown of the steps involved in making Oven Baked Coconut Macadamia Fish Fillets. You will find the full directions in the recipe card at the bottom of the post.
Brush the cod fillets with melted coconut oil.
Press the top of each cod fillet into the macadamia nut crumbs, making sure to press well so the crumbs really stick to the fish. Spoon any leftover crumbs onto the top of the fish fillets and press well.
Place the fillets on the baking sheet, nut side up, and bake for 7 to 9 minutes (depending on the thickness of the fish), or until the fish is white and flaky.
Turn your oven to high broil and cook for an additional 1 or 2 minutes, or until the nuts have turned golden brown. Garnish with cilantro.
🍽Equipment
The main equipment needed to make these Oven Baked Coconut Macadamia Fish Fillets is a food processor, measuring cups and spoons, a baking sheet, and a fish spatula.
Storage
Store any leftover fish filets in an airtight container in the refrigerator for up to 3 days.
💭Top tip
Do NOT overcook the fish. I know it sounds simple but that will make or break a fish dish. If you are not sure about the time (cooking times will depend on the thickness of your fish fillets) check your fish a few minutes early to be safe. You want the fish to be moist.
FAQ about Oven Baked Coconut Macadamia Fish Fillets
I have only used macadamia nuts in this specific recipe but walnuts and pecans work well with fish as well.
Store any leftover fish filets in an airtight container in the refrigerator for up to 3 days.
To reheat the Coconut Macadamia Fish, place the filets on a wire rack on a baking sheet, and cover them with foil (to prevent the exteriors of the fish from drying out). Heat in a 275-degree oven until it registers 125 to 130 degrees, about 15 minutes for 1-inch-thick fillets (timing varies according to fillet size).
More Keto Fish & Seafood Recipes
- Pan Roasted Cod with Lemon White Wine Sauce
- Creamy Tuscan Salmon
- Sheet Pan Pesto Salmon
- Low Carb BBQ Salmon with Garlic Herb Sauce
- Baked Basil Pesto Salmon
- Keto Pad Thai
Oven Baked Coconut Macadamia Fish Fillets
Equipment
Ingredients
- 1 cup macadamia nuts roughly chopped
- 4 (6-ounce) cod filets or any firm white fish like halibut, mahi-mahi, tilapia
- 1 tablespoon coconut oil melted
- pink salt
- cracked black pepper
- fresh cilantro leaves chopped for garnish (optional)
Instructions
- Preheat oven to 450 degrees and line a baking sheet with parchment paper or silicone baking mat.
- In a food processor, pulse the macadamia nuts until they form small crumbs. Do not over-process or you will end up with macadamia nut butter.
- Spread the crumbs onto a plate.
- Brush the cod fillets with melted coconut oil and press the top of each into the macadamia nut crumbs, making sure to press well so the crumbs really stick to the fish. Spoon any leftover crumbs onto the top of the fish fillets and press well.
- Season with salt and pepper.
- Place the fillets on the baking sheet, nut side up, and bake for 7 to 9 minutes (depending on the thickness of the fish), or until the fish is white and flaky.
- Turn your oven to high broil and cook for an additional 1 or 2 minutes, or until the nuts have turned golden brown. Watch closely nuts can burn fast!
- Garnish with cilantro if using.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Kazzawin
My gut doesn’t like macadamias. Can you use another nut?
Bobbi | Bobbi's Kozy Kitchen
I have not tried any other nuts but I am sure they would work. I am thinking pecan maybe?