Coconut fish with quick mango salad

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1974
Coconut_fish mango salad
Serves 4
2 ripe mangoes, peeled and chopped
1 cucumber, chopped
3 spring onions, finely sliced
1-2 red chillies, deseeded and finely sliced
1 lime, zest and juice
5 tbsp olive oil
4 tbsp mint leaves, chopped
40g desiccated coconut
50g dried breadcrumbs
Salt and black pepper
4 fillets of white fish
  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  2. In a bowl, combine the mango with the cucumber, spring onion, chilli, lime juice, two tablespoons of olive oil and two tablespoons of chopped mint. Set aside.
  3. In a small bowl, mix the coconut, breadcrumbs, lime zest, remaining mint and remaining oil together. Season with salt and pepper.
  4. Place the fish in a baking dish and top with the crumb mixture, pressing it on with your fingers. Bake for 8-10 minutes until the fish is opaque throughout and flakes easily. Serve with the mango salad.

Per serving: 444kcals, 22.4g fat (7g saturated), 33.7g carbs, 18.9g sugars, 31.1g protein, 5.8g fibre, 0.248g sodium

If you need help with the mango prep, here’s a step-by-step guide