Baked Fish with Coconut-Cilantro Crust, Silky Carrot-Ginger Purée, and Lime-Sautéed Green Beans

Instructions

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

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   2. In a bowl, mix the shredded coconut, chopped cilantro, garlic, lemon zest, 1 tablespoon (15 ml) lemon juice, 1 tablespoon (15 ml) olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly moistened.

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   3. Pat the fish fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place them on the tray and spread the coconut-cilantro mixture on top, pressing gently to form a crust.

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   4. Bake the fish for 12 to 15 minutes at 220 °C / 425 °F, until the center is opaque and flakes easily with a fork, and the crust is lightly golden.

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   5. Meanwhile, place the carrots and ginger in a medium saucepan with the vegetable broth. Bring to a boil, then reduce to medium heat, cover, and cook for 15 to 18 minutes until the carrots are very tender.

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   6. Blend the cooked carrots with their broth, 1 tablespoon (15 ml) olive oil, and 1/4 teaspoon salt until silky smooth. Taste and adjust with a little more salt if needed. Keep warm over very low heat.

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   7. For the green beans, heat 1 tablespoon (15 ml) olive oil in a large skillet over medium-high heat. Add the red onion and cook for 2 minutes until just beginning to soften.

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   8. Add the green beans, cumin, 1/4 teaspoon salt, and a few grinds of black pepper. Sauté for 5 to 7 minutes, stirring often, until tender but still vibrant.

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   9. Remove the green beans from the heat and add the remaining tablespoon of lemon juice. Toss well so they become glossy and fresh-tasting.

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    10. Serve a bed of carrot-ginger purée on each plate, place a crusted fish fillet on top or alongside, and finish with the limey sautéed green beans and red onion.