Coconut blue-eye trevalla

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Coconut blue-eye trevalla

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

Assorted spices and the delicate flavour of coconut bring out the best in this succulent and aromatic fish dish.

Featured in
Main recipes, Fish recipes

Ingredients

  • 500g truss cherry tomatoes
  • 3 teaspoons sea salt
  • 2 teaspoons fennel seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons chilli flakes
  • 1/2 cup (75g) plain flour
  • 4 (about 1kg) blue-eye trevalla fillets
  • 3 eggs, lightly whisked
  • 2 cups (130g) shredded coconut
  • 1/2 cup (125ml) vegetable oil
  • 150g baby spinach leaves, shredded
  • 1/4 cup (60ml) lime juice

Method

  • Step 1
    Preheat oven to 200°C. Place the cherry tomatoes on an oven tray and season with salt and pepper. Bake in preheated oven for 10 minutes or until just beginning to split. Remove from oven and set aside to cool.
  • Step 2
    Place the salt, fennel, coriander and chilli flakes in a mortar and gently pound with a pestle until coarsely crushed. Transfer to a plate and stir through the flour.
  • Step 3
    Dip each blue-eye fillet into the spiced flour and shake off any excess. Dip into the egg then evenly press the coconut onto the fish. Set aside on a plate.
  • Step 4
    Heat the oil in a large, shallow frying pan over a medium heat. Add the fish and cook for 2-3 minutes each side or until the coconut is crisp and golden. Transfer the fish to an oven tray and bake for 4-5 minutes or until just cooked when tested.
  • Step 5
    Place the fish on serving plates and top with tomatoes. Serve with the shredded spinach leaves and drizzle with lime juice.

  • Low carb
  • Low sugar

Nutrition

  • 3494 kj

    Energy

  • 57g

    Fat Total

  • 22g

    Saturated Fat

  • 9g

    Fibre

  • 58g

    Protein

  • 293mg

    Cholesterol

  • 2017.9mg

    Sodium

  • 6g

    Carbs (sugar)

  • 20g

    Carbs (total)

All nutrition values are per serve
  • Author: Michelle Noerianto
  • Image credit: Rob Palmer
  • Publication: Notebook:

Source: taste.com.au

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