Coconut-crusted monkfish fillet with sweet potatoes
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Cooking tools:
- Mixing bowl
- Baking sheet
- Parchment paper
- Oven
- Plate
Ingredients
- 40 g coconut flakes
- 2 tbsp panko breadcrumbs
- 1 ½ tbsp liquid honey
- 1 tbsp coconut oil
- 1 garlic clove
- 1 ¾ tsp salt
- 1 ¼ tsp chilli flakes (e.g. Fine Food Chile Chipotle)
- 600 g monkfish fillets
- 3 pak choi
- 600 g sweet potatoes
- 3 tbsp olive oil
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