1. Preheat oven to 200C.

2. In a bowl, mix almond meal, salt, parsley or chives, garlic powder and pepper. Have melted ghee or coconut oil ready in another bowl.

3. Dip each fish finger into the melted ghee/coconut oil, then roll in the almond meal mixture, pressing the mixture onto the fish. Place fish fingers onto a baking tray.

4. Drizzle any remaining ghee/ olive oil over the fish fingers, and place the tray into the oven.

5. Cook 20-30 mins at 200C, or until cooked through and lightly browned on edges.

6. Serve with Mayonnaise or Aioli, raw veggie sticks and avocado; or steamed veggies and Cauliflower Leek Mash for dinner.

7. Recipe can be doubled and the fish fingers can be kept in the fridge to be served cold for a quick meal or snack.

8. Store in the fridge for up to 3 days or in the freezer for at least 4 months, but may dry out. If freezing, wrap them well so they are airtight.

Variations

Fish Nuggets: Cut fish into 2cm cubes and prepare as above, but cook only for 15 mins. Store in the fridge to use as snacks!

Nut Free: Use tapioca starch, banana flour or coconut flour instead of almond meal. Or mill sunflower seeds and pepitas to make a meal.