Coconut crumbed fish with lime aioli

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Enjoy a little play on a family favourite with this coconut coated fish paired with a zesty coleslaw and lime aioli.

No Fish option - replacement is chicken tenderloins.
1. Set oven to 220°C. Wedge potatoes and toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast in the oven for 25 minutes, or until golden.

2. Add crushed garlic and lime zest to yoghurt. Stir to combine. Season with salt and pepper to taste. Add sugar to taste if needed.

3. Finely shred wombok, julienne or grate carrots, slice apple and chop coriander. Toss together with lime juice and 2 tbsp olive oil. Season to taste with salt and pepper. Add sugar to taste if needed.

4. Whisk egg with 1 tsp paprika in a bowl. Halve fish fillets, season with salt and pepper. Toss in egg wash and press in coconut to coat.

5. Heat 2 tbsp oil in a frypan over medium heat. Cook fish for 3-4 minutes on each side, or until golden and cooked through.

6. Serve fish with roast potato wedges, coleslaw and lime aioli.

When adding sugar to dishes, coconut sugar or raw cane sugar may be better options as they are less refined and contain some important minerals.

No Fish option - replacement is chicken tenderloins.

Increase cooking time to 10 minutes, or until cooked through.
potatoes 1kg
lime 1
Natural yoghurt 1/2 tub (250g)
Baby wombok cabbage 1/2
carrots 2
Green apple 1
coriander 1/3 bunch
Whitefish fillets 2 packets
Shredded coconut 1 packet (80g)

From your pantry:
oil (for cooking + olive), salt, pepper, egg (1), garlic (1/2 clove), sugar (of choice), smoked paprika