Coconut-crusted monkfish fillet with sweet potatoes

Coconut-crusted monkfish fillet with sweet potatoes

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Ingredients

40 g coconut flakes
2 tbsp panko breadcrumbs
1 ½ tbsp liquid honey
1 tbsp coconut oil
1 garlic clove
¼ tsp salt
¼ tsp chilli flakes
600 g monkfish fillets
½ tsp salt
3 pak choi
600 g sweet potatoes
3 tbsp olive oil
1 tsp chilli flakes
1 tsp salt

Preparation Steps

  1. Crumb coating
  2. In a bowl, mix the coconut flakes with all the other ingredients up to and including the chilli flakes, knead by hand until the ingredients have combined.
  3. Fish
  4. Salt the fish, place on a tray lined with baking paper, top with the crumb coating, press down firmly. Mix the pak choi and sweet potatoes with the oil, chilli flakes and salt, place on the tray next to the fish.
  5. To bake
  6. Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, serve the fish with the vegetables.

Serves

  • 4 persons

Time

  • Preparation:
  • Total: