I’m Sarah, a Naturopathic Doctor, wellness enthusiast and health-foodie. I’m a well-being advocate and green kitchen guru who is living my true purpose while guiding patients through their personal health journeys. I’m also a complete and utter health food fanatic who wants to see everyone benefit from eating healing foods!
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Quick and super easy to make, these healthy delicious fish fritters are a great way to start using up some of those bright summer herbs growing in your garden.
In addition to heaps of juicy tomatoes and crisp zucchini our backyard garden is overflowing with fresh summer herbs. Lucky for us, everything tastes better finished with a handful of chopped herbs; we’re throwing them on salads, whisking them into omelettes (with backyard-fresh eggs of course) and incorporating them into all of our al fresco dinners.
I created this recipe last week while contemplating the fate of our abundant dill plants. Fish and dill are a match made in fresh summer heaven and this light and healthy recipe makes a wonderful weekday dinner when served with a pile of fresh greens (and more of those chopped herbs). While commercially farmed fish and large fish like tuna and sword fish contain a ton of heavy metals like mercury, wild white fish is relatively low in toxins. It’s also a budget friendly option since wild caught white fish is typically one of the cheapest options at your local fish counter. These fish fritters are so healthy they practically negate that glass of rosé that I’ll inevitably be washing them down with.
Season the white fish fillets with salt + pepper and bake at 350 for 15 minutes until fish is no longer opaque. Mash the cooked fish into flakes with a fork along with the coconut flour & egg. Add the chives, dill, parsley, garlic and chili, mix well. With your hands form small patties. Heat the oil in a frying pan on a medium heat and gently fry the fish fritters for about 2-3 minutes each side until golden. Serve warm with a side of summer greens topped with olive oil and lemon.