Crusty bread
Try our next level recipe for crusty white bread - it takes a lot longer to prepare but the result will be the best loaf of bread you've baked at home
Coconut & lime fish fingers with sweet potato wedges & crushed coconut peas
Serves 4
Easy
Prep:
Cook:
Need a quick from-the-freezer dinner option? These fish fingers freeze brilliantly, so make a double batch. Enjoy with our crushed coconut peas
Skip to ingredients
- 1 egg
- 3 tbsp natural/organic coconut cream(check for stabilisers, emulsifiers and preservatives)
- 1 limezested
- 3 tbsp plain flour
- 125g UPF-free breadcrumbs(see tip, below)
- 2 tbsp sesame seeds
- ½ tsp ground turmeric
- 400g skinless white fish fillets(such as pollock, cod or haddock), cut into chunky fingers
- 4 sweet potatoes(about 600g), cut into wedges
- 1 tbsp olive oil
For the crushed coconut peas
- 250g frozen peas
- 4 tbsp coconut cream
- small handful of coriander
- 1 lime½ juiced, ½ cut into wedges to serve
Nutrition: Per serving
- kcal571
- fat17g
- saturates9g
- carbs69g
- sugars15g
- fibre9ghigh
- protein30g
- salt0.71g
Method
step 1
Beat the egg, coconut cream, lime zest and a pinch of salt in a shallow bowl. Weigh the flour into another, and mix the breadcrumbs, sesame seeds and turmeric in a third.
step 2
Dip the fish strips in the flour, shake off the excess, then dip in the egg and coat in the breadcrumbs. Lay on a baking tray lined with baking parchment, and chill for at least 30 mins. Will keep chilled for a day or frozen for two months.
step 3
Heat the oven or air fryer to 200C/ 180C fan/gas 6. Tip the sweet potato wedges onto a baking tray, drizzle over the olive oil and season well, then toss to coat. Bake for 20 mins until soft and starting to caramelise (they’ll get another 12-15 mins with the fish fngers).
step 4
Put the fish fingers on the top shelf of the oven, bake for 12-15 mins (alongside the wedges), until golden and cooked through. Meanwhile, put the frozen peas in a heatproof bowl and cover with boiling water from the kettle. Leave for 3 mins, then drain. Tip into a small food processor along with the coconut cream, coriander and lime juice, then blitz in short bursts to mash, retaining some texture. Transfer to a serving dish.
step 5
When the fish and wedges are cooked, serve with the peas and lime wedges for squeezing over.
