Baked Fish with Sesame-Coconut Crust, Warm Roasted Pineapple Sauce, and Scallion Jasmine Rice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper and lightly grease it with 1 tablespoon (15 ml) olive oil.

2. 2

   Rinse the jasmine rice under cold water until the water runs almost clear. Place it in a saucepan with 2 cups (475 ml) water and 1/2 teaspoon salt. Bring to a boil, cover, reduce the heat, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes.

3. 3

   While the rice cooks, combine the shredded coconut, white sesame seeds, breadcrumbs, half of the lemon zest, 1/4 teaspoon salt, and black pepper in a bowl.

4. 4

   Pat the fish fillets very dry with paper towels. Rub them with 1 tablespoon (15 ml) olive oil and season with 1/2 teaspoon salt. Press the coconut-sesame mixture onto the top of each fillet to create an even crust.

5. 5

   Place the fillets on the prepared baking sheet and bake at 220 °C / 425 °F for 12 to 15 minutes, or until the fish is cooked through and the crust is golden.

6. 6

   On another tray or in an oven-safe skillet, combine the pineapple, red onion, ginger, garlic, honey, rice vinegar, soy sauce, red pepper flakes if using, 1 tablespoon (15 ml) olive oil, and the remaining lemon zest. Roast at 220 °C / 425 °F for 12 minutes, stirring once halfway through.

7. 7

   Transfer the roasted pineapple mixture to a small skillet, add the lemon juice, and cook over medium heat for 2 to 3 minutes until it becomes a warm, spoonable sauce. Taste and adjust with a small pinch of salt if needed.

8. 8

   Fluff the jasmine rice with a fork and mix in the scallions, fresh cilantro, and 1 teaspoon (5 ml) olive oil.

9. 9

   Serve a bed of scallion jasmine rice, top with a sesame-coconut crusted fish fillet, and finish with the warm roasted pineapple sauce around or over the fish.