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Coconut Crusted Sole with Fresh Tomato Sauce
Ingredients
  • ½ cup unsweetened shredded coconut
  • 16 medium fresh basil leaves (about 2 tbsp, packed) plus more for garnish
  • 1 organic lemon, zested and cut into wedges
  • ½ tsp sea salt
  • Freshly ground mixed peppercorns or substitute black pepper
  • 2 tbsp cold-pressed coconut oil
  • 1 egg (optional)
  • 1 pound wild-caught Dover sole fillets, skinned and deboned, at room temperature
  • 1 large tomato, diced into 1-centimeter cubes
Steps
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