A pinch Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
1-2 tbsp. Lucy Bee Coconut Oil for frying
Sift Lucy Bee Coconut Flour into a blender bowl/jug, add Parmesan cheese, cumin, smoked paprika and seasoning and blitz together.
Add this mixture to a shallow dish and roll each fillet in the mixture, making sure each one is covered, then place on a plate.
In a frying pan, add about a tablespoon of Lucy Bee Coconut Oil and when hot, cook the fillets for around 5 minutes, before turning over and cooking for a further 5 minutes, or until cooked through – the cooking time will depend on the size of the fillet.
Serve with a little extra seasoning sprinkled over.