Marinated Fish Fillet with Coconut Crust

• Recipe serves:2
• Preparation time15 min
• Cooking time20 min

Ingredients

• 2 pieces of fish fillets
• 1 large onion, roughly chopped
• 2 sticks of celery, roughly chopped
• 1 tsp. (5 ml) of Royco Mchuzi Mix
• Juice and zest of 2 limes
• Salt to taste
• 2 eggs
• 2 cups of desiccated coconut
• 4 Tbsp. (60 ml) of oil for shallow frying
• 1 packet of Knorr Three Cheese Sauce
• 1 small bunch of parsley, finely chopped

Method

• Wash the fish fillets while pressing down with your fingers to check for any pin bones. If there are bones present, pull them out with tweezers. Pat dry with a clean piece of kitchen towel.
• Place the onion, celery, as well as the juice and zest of the limes into a blender. Process into a chunky paste. Place inside a bowl and add the Royco Mchuzi Mix. Mix well.
• Season the fillets with salt. Brush both sides of each fillet generously with the blended mixture and place in the fridge for 10 minutes.
• Break and whisk the eggs into a separate bowl. Drain the fillets of excess marinade and dip first in the egg, then in desiccated coconut, ensuring a thorough coating of both.
• Heat the shallow frying oil in a wide, non- stick pan. Fry the fillets on a medium heat for five minutes on both sides until lightly golden. To check for readiness, flake the fish with a fork. If it flakes easily and the meat is white, the fish is ready.
• Meanwhile, prepare the three cheese sauce according to the instructions on the packet. Add chopped parsley and stir. Serve the sauce in small bowls.
• Serve the fish hot with rice and spinach or with a salad. Drizzle the sauce onto each serving.
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