Coconut Fish Goujons
This is a simple twist on the old family favourite of fish and chips and it’s an easy healthy family dinner that everyone will enjoy.
For the sweet potatoes:
3 large sweet potatoes, peeled and roughly chopped
Rapeseed oil
1 tsp honey
1 lime, zest and juice
Salt and freshly ground black pepper
For the goujons:
4 heaped tbsp brown breadcrumbs
4 tbsp fine coconut flakes
1 tbsp chopped parsley
1 tsp chopped thyme
¼ tsp salt and freshly ground black pepper
1 egg, beaten
4 tbsp milk
350g skinless haddock, cut into 1½cm strips
Rapeseed oil
For the mushy peas:
150g peas
1 large sprig of mint, roughly torn or chopped
3 tbsp. crème fraiche
Salt and freshly ground black pepper
Lime slices, for serving
Preheat the oven to 190C/fan 170C/gas 5.
To prepare the sweet potatoes:
Place in a roasting pan, drizzle with oil, honey and sprinkle over the lime zest and juice. Roast for about 20 to 25 minutes or until tender and lightly browned.
To cook the peas, add 300ml boiling water to a medium sized saucepan, bring to the boil, add the peas and mint and cook for about 3 to 4 minutes. Drain the peas.
While still warm use a masher or fork to crush the peas, stir in the crème fraiche, add salt and freshly ground black pepper and set aside, keeping warm.
To prepare the goujons:
Beat the egg and milk on a plate. Combine the breadcrumbs, coconut, parsley and thyme on a large plate.
Add the fish strips to the egg and then place them into the coconut breadcrumbs until coated all over.
Place on a parchment lined baking tray and allow to “set” in the fridge for about 10 minutes.
Drizzle a very little oil over the goujons and bake for 10 to 12 minutes, carefully turning half way.
To serve, place the mushy peas into a serving bowl, arrange the goujons on the platter, followed by the roasted sweet potatoes wedges and add slices of lime.
Serve immediately.
