Coconut-crusted monkfish fillet with sweet potatoes

Coconut-crusted monkfish fillet with sweet potatoes

Total: 1 hr | Active: 30 Min.
lactose-free
Nutritional value / person: 428 kcal
, Fat: 14 g
, Carbohydrate: 38 g
, Protein: 27 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Crumb coating

40 g coconut flakes
2 tbsp panko breadcrumbs
1 ½ tbsp liquid honey
1 tbsp coconut oil, melted
1 garlic clove, squeezed
¼ tsp salt
¼ tsp chilli flakes (e.g. Fine Food Chile Chipotle)

Fish

600 g monkfish fillets
½ tsp salt
3 pak choi, cut lengthways into six pieces
600 g sweet potatoes, cut into cubes
3 tbsp olive oil
1 tsp chilli flakes (e.g. Fine Food Chile Chipotle)
1 tsp salt
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How it's done

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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.

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