Baked Coconut Fish with Honey Dijon Sauce

Serves 6 Prep Time 20 minutes   Cook Time 15 minutes   Rated:

I usually get my husband to cook the fish in our house, because I am just a little bit lazy with all the dipping and coating and so on. BUT, he was going to be late home, so I got organised, and to be honest, it was so easy and tasted so good that I took this awful picture just because you need this recipe in your life!

The next time I make it, I will take a better pic, promise.

Try some of our other delishy fishy goodness:

Fish Fingers

Fish Tacos

Savoury Fish Bites

Thai Fish Parcels

Turmeric Caramel Fish

Parmesan Crusted Fish

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Need

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

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