Roasted fish, spinach and coconut sauce with taro
|2 tbsp||Vegetable oil|
|4 fillets||Fish, 200g each, firm fleshed such as monkfish, lemonfish, alfonsino or cod|
|1 tsp||Sesame oil|
|1 tbsp||Peanut oil|
|1 bunch||Spinach leaves|
|1 cup||Coconut cream|
|1 tbsp||Desiccated coconut|
|2 tsp||Palm sugar|
|1 tsp||Lime, zest|
|3 tsp||Limes, juice|
- Preheat the oven to 220C. Line two baking dishes with paper, one for the taro and one for the fish.
- Peel the taro thoroughly then slice into wedges. Sprinkle with salt, rub with oil and spread out on the baking paper. Bake for 20 minutes.
- Rub the fish with the sesame and peanut oils. Place on the second tray, and cook for 10 minutes. Keep warm.
- Roughly chop the spinach leaves. Finely slice the garlic cloves. Combine in a small saucepan with the coconut cream, dessicated coconut, sugar, zest and juice. Cover and simmer for 5 minutes before serving with the fish and the taro.
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