Almond and coconut crusted fish on potato galettes with vanilla butter

Almond and coconut crusted fish on potato galettes with vanilla butter

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  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Vanilla with savoury? Better believe it! This butter works magic on crispy fish and potato.

Featured in
Main recipes, Fish recipes


  • 2 (about 360g) Red Delight potatoes, thinly sliced
  • 60g butter, at room temperature
  • 1/2 vanilla bean, split
  • 4 (about 150g each) firm white fish fillets
  • 50g (1/2 cup) flaked almonds
  • 25g (1/3 cup) shredded coconut
  • 1 egg white, lightly whisked
  • 1 bunch broccolini, blanched


  • Step 1
    Preheat oven to 220°C. Place four 15cm squares of baking paper on 2 large baking trays. Arrange one-quarter of the potato slices, slightly overlapping, on the centre of each square of baking paper to form a disc. Place the butter in a small bowl. Scrape the seeds from the vanilla bean into the bowl and stir to combine, then cut the bean into 4 long strips. Spoon half the butter mixture over the potato discs. Place a strip of vanilla bean on top of each potato galette. Season. Bake for 15-20 minutes or until golden and crisp.
  • Step 2
    Meanwhile, place the fish on a lined baking tray. Season. Combine the almonds, coconut and egg white in a bowl. Gently spoon over the fish. Top with remaining butter mixture. Bake for 12 minutes or until the fish flakes when tested with a fork.
  • Step 3
    Divide the potato galettes among plates and top with broccolini and the fish. Drizzle over any extra butter mixture from the tray.

  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar
  • Lower gi


  • 1715 kj


  • 26g

    Fat Total

  • 12g

    Saturated Fat

  • 5g


  • 31g


  • 115mg


  • 224.7mg


  • 3g

    Carbs (sugar)

  • 11g

    Carbs (total)

All nutrition values are per serve


Get ahead: Make the potato galettes up to a day ahead. Just cover and store in the fridge, then reheat on a baking tray in the oven while the fish is cooking.

  • Author: Michelle Noerianto
  • Image credit: Jeremy Simons
  • Publication: Australian Good Taste



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