Recipes 
Fish Baked Coconut Fish Fillets with Pawpaw and Taro
Fish Baked Coconut Fish Fillets with Pawpaw and Taro
Written by Kaitime
Ingredients:
- 1kg Thick Fish Fillets or Steaks
- 4tsp Fresh Lemon Juice
- Lemon Zest
- 2tbsp Olive Oil
- 1 onion, finely diced
- 1 red and green capsicum, finely sliced
- 100ml Extra Olive Oil
- 2tsp Garlic, chopped
- 2tsp Ginger Root, chopped
- 1tsp Green Chili, chopped
- ¼ tsp ground black pepper
- ¼ tsp salt
- 1 cup Coconut Cream
- ¼ cup Shredded Raw Coconut
- 300g Taro, sliced
- ½ Pawpaw, deseeded, peeled and diced
- Fresh Coriander, chopped
- Mesculin Salad
Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.
Preheat oven to 350 degrees.
In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned.
Add garlic, ginger, capsicums and green chili, and stir over medium heat for 2 minutes.
Add taro and coconut cream; simmer for about 10 minutes until a thick, rich sauce is formed.
Arrange fish in a baking/serving dish large enough to hold fish in a single layer and pour over the top the coconut sauce and taro.· Grate over the top fresh coconut, salt and pepper.
Bake, uncovered, for 10 minutes in the preheated oven then cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is just cooked and taro is soft.
5 minutes before serving remove the filets and taro, fold in the pawpaw and chopped coriander.
Arrange fish and taro onto plate; pour over the top a little coconut sauce, sprinkle on chopped coriander.
Serve hot.
