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🍽️ Crispy Haddock with Coconut Crust and Asian Vegetables

773 kcal · 30 min · 4 servings

Ingredients

• 600 g haddock fillet
• salt
• pepper
• 6 tbsp lime juice
• 600 g small sweet potatoes (2 small sweet potatoes)
• 2 tbsp liquid coconut oil
• chili powder
• 300 g green beans
• 5 spring onions
• 4 sprigs Thai basil
• 75 g peanut butter (5 tbsp)
• 30 g coconut flakes (4 tbsp)
• 1 shallot
• 10 g ginger
• 1 tsp sesame oil
• 400 ml coconut milk

Instructions

1. 1. Rinse the haddock fillets under cold water.
2. 2. Pat the fish completely dry with kitchen paper.
3. 3. Cut the fillets into four equal pieces.
4. 4. Season the fish pieces with salt and pepper.
5. 5. Drizzle the fish with two tablespoons of lime juice.
6. 6. Let the fish marinate for ten minutes.
7. 7. Peel the sweet potatoes.
8. 8. Halve the sweet potatoes lengthwise.
9. 9. Slice the halves into rounds.
10. 10. Heat one tablespoon of coconut oil in a large pan.
11. 11. Fry the sweet potato slices in golden brown for six to seven minutes over medium heat.
12. 12. Season the sweet potatoes with salt, pepper, and chili powder.
13. 13. Remove the tough ends of the beans.
14. 14. Wash the beans thoroughly.
15. 15. Cook the beans in boiling salted water for ten minutes over low heat.
16. 16. Shock the beans immediately with cold water.
17. 17. Let the beans drain well.
18. 18. Clean the spring onions and wash them.
19. 19. Slice the spring onions diagonally into thin rings.
20. 20. Wash the Thai basil.
21. 21. Shake the basil dry.
22. 22. Pluck the leaves from the stems.
23. 23. Pat the fish pieces dry on the side with the crust.
24. 24. Spread each fish portion thinly with one tablespoon of peanut butter.
25. 25. Press the peanut butter-coated side into coconut flakes.
26. 26. Place the fish pieces in a baking dish.
27. 27. Drizzle the fish with the remaining coconut oil.
28. 28. Preheat the oven to 200 degrees (convection 180 degrees, gas mark 3).
29. 29. Bake the fish until golden brown in 15 to 20 minutes.
30. 30. Peel the shallot and the ginger.
31. 31. Finely chop the shallot and ginger.
32. 32. Heat sesame oil in a small pan.
33. 33. Fry the shallot and ginger for two minutes over medium heat.
34. 34. Stir the remaining peanut butter into the onion mixture.
35. 35. Pour in the coconut milk.
36. 36. Simmer the sauce for ten minutes over low heat.
37. 37. Season the sauce with the remaining lime juice, salt, and chili.
38. 38. Arrange the beans and sweet potatoes in a wide dish.
39. 39. Drizzle the sauce over the vegetables.
40. 40. Place the fish with the crust facing up on the vegetables.
41. 41. Sprinkle the fish with the basil leaves and spring onion rings.

Nutrition per serving

• kcal: 773
• Protein: 39 g · Fett/Fat: 45 g · Carbs: 52 g