Coconut & lime fish fingers with sweet potato wedges & crushed coconut peas recipe | Good Food

Units:

1 egg
3 tbsp natural/organic coconut cream
(check for stabilisers, emulsifiers and preservatives)
1 lime
zested
3 tbsp plain flour
125g UPF-free breadcrumbs
(see tip, below)
2 tbsp sesame seeds
½ tsp ground turmeric
400g skinless white fish fillets
(such as pollock, cod or haddock), cut into chunky fingers
4 sweet potatoes
(about 600g), cut into wedges
1 tbsp olive oil

For the crushed coconut peas

250g frozen peas
4 tbsp coconut cream
small handful of coriander
1 lime
½ juiced, ½ cut into wedges to serve

Method

step 1
Beat the egg, coconut cream, lime zest and a pinch of salt in a shallow bowl. Weigh the flour into another, and mix the breadcrumbs, sesame seeds and turmeric in a third.
step 2
Dip the fish strips in the flour, shake off the excess, then dip in the egg and coat in the breadcrumbs. Lay on a baking tray lined with baking parchment, and chill for at least 30 mins. Will keep chilled for a day or frozen for two months.
step 3
Heat the oven or air fryer to 200C/180C fan/gas 6. Tip the sweet potato wedges onto a baking tray, drizzle over the olive oil and season well, then toss to coat. Bake for 20 mins, until soft and starting to caramelise (they’ll get another 12-15 mins with the fish fingers).
step 4
Put the fish fingers on the top shelf of the oven, bake for 12-15 mins (alongside the wedges), until golden and cooked through. Meanwhile, put the frozen peas in a heatproof bowl and cover with boiling water from the kettle. Leave for 3 mins, then drain. Tip into a small food processor along with the coconut cream, coriander and lime juice, then blitz in short bursts to mash, retaining some texture. Transfer to a serving dish.
step 5
When the fish and wedges are cooked, serve with the peas and lime wedges for squeezing over.