Preheat the oven to 180 degrees. Make sure the flathead fillets are deboned and clean, cut each fillet in half and place aside.

In a bowl combine the almond meal, lemon zest, crushed garlic, salt and black pepper.

Make sure you combine these ingredients well, I rub the garlic and zest into the almond flour until it resembles bread crumbs, then place aside.

Beat the 2 eggs in a bowl and place aside. Place the coconut flour on a plate and also put aside.

Now get started for your fish crumbing production line!

In a row place the plate with the coconut flour, the bowl with the eggs and the bowl with the almond mixture.

Place all the fish fillets in the coconut flour and make sure they are completely covered.

Then place all the fish fillets into the egg mixture and again make sure the mixture completely covers the fillets.

Lastly, place all the fillets into the almond mixture and cover them completely.

Heat the coconut oil in a frypan, cook the fish fillets for 2 minutes on each side or until they are golden brown.

Place the fish fillets on a tray and cook in the oven for 15 minutes. Make sure you check your fish fillets when you pull them out the oven. If the fillets are thicker they may need longer in the oven.

I serve this with steamed broccolini and steamed mashed pumpkin.

It would also be wicked served with some crispy sweet potato wedges and some yummy home made tartare sauce!