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Coconut-Crumbed Fish Fillets with Banting Mustard Mayonnaise

By Schuzelle Fish, Sauces Asian, French Baking

July 14, 2015

Coconut-crumbed Fish Fillets with Banting Mustard Mayo. Perfect light dish for the late afternoon with a salad.

Prep: 15 mins
Cook: 30 mins
Yields: 3 Servings

Ingredients

Fish

600g of Kingklip Fillets

1 1/2 cup of desiccated Coconut

1 T Rosemary

1 T salted butter

Spray and Cook

Banting Mayonnaise (makes 150ml)

1 whole Egg

1/2 tbsp Dijon Mustard

1/2 tbsp of Hot English Mustard

Juice of half a Lemon

75 ml of Coconut oil

75 ml of Olive oil

1/2 T double thick Greek yoghurt

1/2 tsp of Salt and Black Pepper

Directions

Baking the fish

1Preheat oven to 200°C.

2Melt butter for 1 minutes.

3Place fish in a shallow dish and pour the butter over the fish.

4Bake the fish in the oven for 10 minutes.

5Remove fish from the oven and coat with desiccated coconut and rosemary.

6Place fish back in the oven for another 20 minutes until coconut is golden brown.

7Serve fish hot.

Mustard Mayonnaise (makes about 150ml)

1Combine the egg, mustard en lemon juice in food processor or blender.

2Melt coconut oil in small pot until liquid for approximately 30 seconds (make sure not too hot, avoid cooking egg)

3Turn processor or blender to fast speed and pour in the coconut oil and olive oil into the egg mixture.

4Once mayonnaise has emulsified add the yoghurt and season to taste.

5Place mustard mayonnaise in ramekin for serving.

Complete the dish

1Place fish on plate and put mayo in a separate ramekin and serve while fish is still hot.

Note: It is best to cook the fish a little bit before adding the crust as it cooks the fish perfectly.

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Jaco