A vegan fish that tastes shockingly like the real thing. Flaky banana blossoms covered in a Parmesan and dill crust that delivers BIG flavor!

Scale

Fish:

1 18 oz Cans of Banana Blossoms (Drained and Rinsed)

1 tsp Garlic Powder

1 tsp Kelp Powder (Optional)

¼ tsp Black Pepper

¼ tsp Salt

½ Cup Mung Bean Starch or Tapioca Starch

Coating:

½ Cup Breadcrumb (Gluten-Free if Necessary)

1 tsp Dried Dill

2 Tbsp Grated Vegan Parmesan

Garnish (optional):

Fresh Dill (chopped)

Lemon (cut into wedges)

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Preheat the oven to 400°F.
In a food processor place all of the “fish” ingredients except the mung bean starch. Pulse until well combined.
Once combined transfer to a bowl and stir in the mung bean starch.
Line a baking sheet with parchment paper and combine the coating ingredients into a small bowl.
Form the “fish” mixture into palm sized fillet. Then, coat it with the breadcrumb mix and place it onto the parchment.
Repeat direction 5 until all of the fish mixture is used.
Bake for 20-30 minutes or until evenly browned. Turning halfway through.
Garnish with lemon and fresh dill, if desired. Enjoy!
Refrigerate leftovers in an airtight container for up to 4 days.

Keywords: Parmesan Dill Crusted Vegan Fish