Method
Step 1. Preheat the oven to 220°
Step 2. First the crumb mixture. Combine ½ cup of almond meal, parmesan, lemon zest, parsley, and black pepper in a bowl. Mix together and set aside.
Step 3. Coat your avocado (approx. ½ medium fruit), zucchini (approx. 1 small fruit) and fish one piece at a time by dipping first into the egg, and then into the crumb mixture.
Step 4. Spray the avocado and zucchini chips with oil, transfer to a baking paper-lined tray, and roast for 20-25 minutes or until crisp, turning them halfway through cooking.
Step 5. While they’re cooking, heat 3 tablespoons olive oil in a large, non-stick frying pan over medium-high heat. Cook the fish for 2-3 minutes on each side, or until golden. Set aside to rest.
Step 5. Serve the fish alongside ‘chips’ and a cup of salad greens, with a lemon wedge.