Caribbean Baked Fish with Coconut Herb Crust over Mashed Sweet Plantain and Lime-Pickled Cucumber

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray or dish with 1 teaspoon of olive oil.

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   2. In a bowl, combine the cucumber with the juice of 2 limes, apple cider vinegar, honey, 1/4 teaspoon salt, and a pinch of black pepper. Add half of the scallions, mix well, and let it sit while you prepare the rest.

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   3. Place the sliced ripe plantains in a saucepan with the water, 2 whole or roughly chopped garlic cloves, and 1/2 teaspoon salt. Cook over medium heat for 12 to 15 minutes, until the plantains are very tender and the liquid is mostly absorbed.

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   4. Meanwhile, make the crust by mixing the shredded coconut, gluten-free breadcrumbs, 2 minced garlic cloves, cilantro, thyme, zest of 1 lime, ground allspice, 1 tablespoon melted butter, 1 tablespoon olive oil, and 1/4 teaspoon salt in a bowl.

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   5. Pat the fish fillets dry with paper towels. Season them with the remaining salt, black pepper, and the juice of 1 lime. Place them on the prepared tray and spread the coconut-herb mixture on top, pressing gently so it adheres.

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

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   7. Remove the garlic cloves from the plantains if left whole. Add the remaining melted butter to the cooked plantains and mash until smooth but still slightly textured. Stir in the remaining scallions and adjust salt and pepper.

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   8. To serve, spoon a bed of mashed plantain onto each plate. Set a fish fillet with its coconut crust on top and finish with the lime-pickled cucumber and a little of its juices over or alongside.

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   9. Serve immediately to enjoy the contrast between the hot fish, the creamy mash, and the cool tangy cucumber.