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Coconut-crusted fish with minty peas and pepper potatoes
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Elevate a classic dish with our crispy coconut fish, served with fresh mint peas and seasoned potatoes.
Ingredients:
  • 800g red-skinned potatoes, cut into thick rounds
  • 60ml (1/4 cup) olive oil
  • 20.00 ml lemon pepper seasoning
  • 1 egg
  • 75g (1/2 cup) plain flour
  • 35g (3/4 cup) panko breadcrumbs
  • 55g (3/4 cup) shredded coconut
  • 4 x 130g skinless firm white fish fillets
  • 500g frozen peas
  • 62.50 ml shredded fresh mint leaves
  • Extra mint sprigs, to serve
  • Aïoli, to serve
Instructions:
  • Preheat your oven to 220C/200C fan forced. Line a baking tray with baking paper. Spread the potato on the tray. Drizzle with 1 tablespoon of oil and sprinkle with lemon pepper. Mix well to coat. Bake for 30 minutes until golden and crisp. Season with salt to taste.
  • Whisk egg and 1 tablespoon of water in a bowl. Spread flour on a plate. Mix panko breadcrumbs and coconut on another plate. Coat fish fillets in flour, then egg, then panko mixture, pressing gently to cover. Transfer to a plate.
  • In a large frying pan over medium-high heat, sear the fish in remaining oil for 2-3 minutes on each side until beautifully golden and easily flakes with a fork.
  • Boil peas in a large saucepan for 2 minutes until tender. Drain, saving 1⁄3 cup of cooking liquid. Put peas back in the pan with reserved liquid, mash with a potato masher, season, and add mint.
  • Place the minty peas, fish, and potato elegantly on a platter. Generously sprinkle with fresh mint leaves. Add a pinch of salt and pepper to taste. Serve with a side of flavorful aïoli.

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