Baked Coconut Fish with Honey Dijon Sauce

Need

• The Honey Dijon Sauce

• 1 cloves garlic
• 60 Grams butter BUY
• 60 Grams honey
• 1 Teaspoon dried red chilli flakes
• pink salt flakes BUY
• 50 Grams fresh lemon juice
• 2 Teaspoons Dijon mustard

• The Fish

• pink salt flakes and freshly cracked black pepper to taste BUY
• 1 Cup plain flour BUY
• 3 Teaspoons smoked paprika
• 2-3 eggs
• 2 Cups panko crumbs
• 1-2 Cups shredded coconut
• 2 small white fish fillets per serving
• Extra Virgin Olive Oil (EVOO) as needed BUY

Do

1  

To make the Honey Dijon Sauce, place the garlic and butter into the Thermomix bowl and chop 5 sec/speed 6. Saute 5 min/Varoma/speed 1/MC off.

2  

Add remaining ingredients and blend 10 sec/speed 8

3  

Preheat the oven to fan forced 170°C and line a baking tray with paper.

4  

Prepare three flat dishes large enough to fit the fish fillets into comfortably.

5  

In the first dish place the flour, seasoning and paprika and stir well to combine.

6  

In the second dish place the eggs and salt and pepper to taste. Whisk well with a balloon whisk.

7  

In the third dish place the panko and bread crumbs, not all at once, keep some of the measurement out of the bowl for adding in as needed.

8  

Dip each fish fillet into bowl one, drying the surface of the fish with the seasoned flour. Make sure it is well coated.

9  

Move the fish to the egg bowl, two or three pieces at a time, depending on the size of the bowl you are using.

10  

Using one hand, (keep one hand dry) transfer each eggy fish fillet into the crumb mix. Coat liberally with the dry hand, adding more dry crumbs to the mix as you require.

11  

Drizzle all the fish with enough EVOO, not to coat, but to be seen.

12  

Bake for 15 minutes, maybe longer depending on the size of your fillets. When golden, serve with steamed rice, veggies of choice and drizzle with the Honey Dijon Sauce.

Served with

• Green Rice
• Saffron Turmeric Rice