Almond Crusted Fish Wrap

I love public holidays! ahh.. Yesterday was Anzac Day and therefore, it is a public holiday today. Somehow, hubby and I are appreciating free days like this even more recently. More time to rest, do housework, go for walks/jogs and plan our future. In fact, we had 1 hr of running and walking (I ran, he walked!) before breakfast. Surely this is the dream we have to spend quality and restful time together.

I made this dish a few weeks ago when fish was on sale. It was shark-which was probably the worse decision I made that day. The fillet,although fresh was tougher and thicker. Later, I made breaded fish using dory and it was sooo good. Nevertheless, I thought of using almond meal as the crust as I had some in a bag that I wanted to finish using. Love the crust for sure but will add more seasoning. I served it in a tortilla and salad leaves.

Almond Crusted Fish Wrap (Serves 4) 

4-6 small to medium size fish fillets.
around 1 cup of almond meal seasoned with pepper, salt and some paprika.  
2 eggs lightly beaten
spray oil

Salad leaves, avocado, cucumber and chopped tomato mixed with some lemon juice.

Dip each fish fillet into the egg mixture then coat it in the almond mixture. Heat fry pan till hot and spray with the spray oil. Pan fry fish on each side for around 4 minutes till cooked. Serve wrapped in a tortilla with the veges and some chili or tomato sauce.