White, flakey fish with a luscious, crispy savory coating that’s ready in a snap with a few simple ingredients? What’s not to love!
Add the coconut oil to the heated pan. Drop a few hazelnut crumbs into the oil to test the heat. Once it sizzles, place the fish into the pan, without crowding. Cook until the sides turn opaque, 4 to 5 minutes, reducing the heat to medium-low half way through to avoid burning. Using a thin metal spatula, flip and cook the other side until the fish is opaque and flaky, for another 3 to 4 minutes. Remove to the paper-towel-lined plate to absorb excess oil, then serve.