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
- Crumb coating
- 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.
- Fish
- 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.
- To bake
- 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: