Baked Fish with Coconut-Lime Crust, Warm Sweet Potato Mash and Minted Cucumber

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Line a sheet pan or baking tray with parchment paper and set aside.

2. 2

   2. Place the sweet potato in a pot with cold water and a pinch of salt. Bring to a boil and cook for 12 to 15 minutes, until very tender. Drain well.

3. 3

   3. While the sweet potato cooks, mix the shredded coconut, zest of 1 lime, grated garlic, sweet paprika, 15 ml olive oil, honey, 1/2 teaspoon salt, and black pepper in a bowl.

4. 4

   4. Pat the fish fillets dry with paper towels. Place them on the tray, add 1 tablespoon of lime juice, and spread the coconut mixture over the top of each fillet, pressing gently so it adheres.

5. 5

   5. Bake the fish for 12 to 15 minutes at 220°C / 425°F, until cooked through and the coconut crust is lightly golden.

6. 6

   6. Transfer the drained sweet potato to a bowl and mash it with the butter, plain yogurt, 15 ml olive oil, 1 tablespoon lime juice, and 1/2 teaspoon salt until rustic and creamy.

7. 7

   7. In another bowl, combine the cucumber with the mint, chopped garlic, remaining lime juice, 15 ml olive oil, and a pinch of salt. Let it rest for 5 minutes so the flavors meld.

8. 8

   8. Serve a base of warm sweet potato mash, place the coconut-crusted fish on top or alongside, and finish with the minted cucumber. If desired, add a little more lime zest before serving.