Coconut crust fish and fried potatoes

Serves: 4

Time to make: 30 mins

Ingredients

¼ cup desiccated or shredded coconut
2 tablespoons peanut oil
¾ cup sliced shallots
1 red chilli, finely sliced
4 fresh soft kaffir lime leaves, finely sliced
800g potatoes, cut in wedges
spray oil
4 x 150g fillets fresh hoki or other white fish
Salad
6 large tomatoes, cut in wedges
½ telegraph cucumber, sliced
1 green capsicum, cut in wedges
½ avocado, cut in wedges
1 lemon, juice

Instructions

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1 To make coconut crust, place coconut in a small bowl and cover with water. Soak for 10 minutes. Drain. Add half the oil to a frying pan. Heat then add shallots, chilli and kaffir lime leaves. Cook until golden and caramelised. Add coconut and fry for 1 more minute. Set aside.

2 Heat a large frying pan with remaining oil and half the potatoes. Fry until golden and cooked then repeat with remaining potatoes. Season fried potatoes with a little flaky salt if preferred.

3 Layer salad ingredients in a bowl and squeeze over lemon juice.

4 Spray a large frying pan with oil and cook fish for 2 minutes. Turn and cook for 1-2 more minutes until cooked through. Divide coconut crust among fish as a topping.

5 Serve with potatoes, salad and garnish with a lemon wedge.

Variations

Replace kaffir leaves with fresh new lemon leaves, lemon basil or plain basil.

Nutrition Info (per serve)

Calories 492 cal

Kilojoules 2060 kJ

Protein 38 g

Total fat 20 g

Saturated fat 6 g

Carbohydrates 40 g

Sugar 11 g

Dietary fibre 8 g

Sodium 140 mg

Calcium 80 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.