Almond and coconut crusted fish


Almond and coconut crusted fish

Servings: 4

Preparation time: 40 min



  • 2 (about 360g) Red Delight potatoes, thinly sliced
  • 60g butter, at room temperature
  • 1/2 vanilla bean, split
  • 4 (about 150g each) firm white fish fillets
  • 50g (1/2 cup) flaked almonds
  • 25g (1/3 cup) shredded coconut
  • 1 egg white, lightly whisked
  • 1 bunch broccolini, blanched



1.Preheat oven to 220C. Place four 15cm squares of baking paper on 2 large baking trays. Arrange one-quarter of the potato slices, slightly overlapping, on the centre of each square of baking paper to form a disc. Place the butter in a small bowl. Scrape the seeds from the vanilla bean into the bowl and stir to combine, then cut the bean into 4 long strips. Spoon half the butter mixture over the potato discs. Place a strip of vanilla bean on top of each potato galette. Season. Bake for 15-20 minutes or until golden and crisp.

2.Meanwhile, place the fish on a lined baking tray. Season. Combine the almonds, coconut and egg white in a bowl. Gently spoon over the fish. Top with remaining butter mixture. Bake for 12 minutes or until the fish flakes when tested with a fork.

3.Divide the potato galettes among plates and top with broccolini and the fish. Drizzle over any extra butter mixture from the tray.



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