for 4 person

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

How it's done

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.

Show complete recipe