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Coconut-Crusted Fish with Capers and Herb Potatoes



Simply combine shredded coconut and panko breadcrumbs for this moreish, crispy-crunchy coating for soft white fish. Then, while it’s baking, toss boiled potatoes and kumara with fresh herbs, tangy capers and butter, and voila, pub-style market-fresh fish of the day.
Coconut-Crusted Fish with Capers and Herb Potatoes
Author:
Recipe type: Fish
Serves: Serves 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 300 g sweet potato
  • 600g chat potatoes
  • 1 lemon
  • 300 g green peas
  • 1 garlic clove
  • bunch chives
  • bunch parsley
  • 40 g shredded coconut
  • 40 g panko breadcrumbs
  • 4 x 100 g white fish fillets
  • 20 g capers
  • 2 egg whites
  • sea salt and pepper
  • 40 g butter
Instructions
  1. Simply combine shredded coconut and panko breadcrumbs for this moreish, crispy-crunchy coating for soft white fish. Then, while it’s baking, toss boiled potatoes and kumara with fresh herbs, tangy capers and butter, and voila, pub-style market-fresh fish of the day.
  2. Preheat the oven to 200°C and line an oven tray with baking paper. Peel the sweet potato and cut into 3cm chunks. Quarter the chat potatoes.
  3. Put the sweet potatoes and chat potatoes in a medium saucepan of salted water, then bring to the boil. Reduce heat and cook for 6-8 minutes until the potatoes are just tender. Add the peas and cook for a further 1 minute, then drain and return to the pan. Set aside until needed.
  4. Meanwhile, finely grate half the lemon zest. Finely chop or crush the garlic. Combine the coconut, garlic, breadcrumbs, lemon zest and egg white in a bowl.
  5. Put the fish, skin-side down onto the tray and season with salt and pepper. Press the crumb mixture evenly onto the fish. Bake for 8-10 minutes until the fish is cooked through and the crumb is golden and crisp.
  6. While the fish is cooking, finely chop the chives and parsley, including the stems. Coarsely chop the capers. Juice half the lemon (reserving remainder for another use).
  7. Put the potatoes over low heat. Add the butter, lemon juice, capers and herbs to the pan. Stir until the butter has melted and the potatoes are warm. Season to taste with salt. Divide the fish and vegetables among plates and drizzle with the remaining lemon butter to serve.
Notes
Oven temperatures are for conventional ovens, set to fan-forced

 

 
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