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PREPARATION
- Preheat an oven to 180C. Line a flat roasting tin with baking paper.
- Place the potatoes on the tray. Rub over the oil and place into the oven for 20 minutes. Then sprinkle with the cheese and cook for a further 20 minutes until golden and crisp.
- Combine the breadcrumbs and coconut on a flat dish. Season the egg with salt and pepper. Dust the fish fillets with flour, dip into the egg and roll in the breadcrumb mixture.
- Place peas and 1 tablespoon butter with ¼ cup water in a microwave dish. Cover and cook for four minutes. Season and mash.
- Heat the remaining butter and oil in a frying pan. Cook the fish in batches for 2-3 minutes’ side depending on the thickness of the fillets.
- Serve with potatoes, mashed peas and lime.
