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Coconut-crusted fish with saag aloo recipe

Coconut-crusted fish with saag aloo recipe

20 ratings

This budget-friendly family favourite makes the most of frozen white fish by crusting it with a crispy coconut topping. Serve it with saag aloo for an Indian twist on your family dinner. See method

  • Serves 4
  • 5 mins to prepare and 40 mins to cook
  • 522 calories / serving

Ingredients

  • 1kg potatoes, peeled and cut into 3cm chunks
  • 70g wholewheat couscous
  • 2 tbsp vegetable oil, plus extra for greasing
  • 2 tbsp medium curry powder, plus 1 tsp
  • 20g desiccated coconut
  • 520g pack frozen white fish fillets
  • 15g fresh coriander, chopped
  • 3 garlic cloves, crushed
  • 750g frozen spinach
  • 1 reduced-salt vegetable stock cube, made up to 250ml
  • 1 lemon, juiced
If you haven't got any white potatoes, try using sweet potatoes

Each serving contains

  • Energy

    2195kj
    522kcal
    26%
  • Fat

    15g 21%
  • Saturates

    4g 22%
  • Sugars

    6g 6%
  • Salt

    1.8g 31%

of the reference intake
Carbohydrate 62.4g Protein 36.7g Fibre 11.4g

Method

  1. Boil the potatoes for 10 mins until tender. Drain and set aside to steam-dry in a colander. Preheat the oven to gas 5, 190°C, fan 170°C.
  2. Meanwhile, mix the couscous in a heatproof bowl with ½ tbsp oil, 1 tsp curry powder and the desiccated coconut. Pour over 100ml boiling water, cover and set aside for 5 mins.
  3. Put the fish fillets on a lightly greased nonstick baking sheet. Fluff up the couscous with a fork, stir in half the coriander, then spread the mix on the fish. Bake for 20 mins until the fish is cooked through, then heat the grill to high. Grill for 3-4 mins until the couscous is crisp.
  4. Meanwhile, heat the remaining oil in a large, lidded, nonstick pan over a medium heat. Fry the garlic and remaining curry powder for 1 min. Add the potatoes and fry for 2-3 mins until well coated; add the spinach and stock. Cover; steam for 5-10 mins until the spinach is defrosted. Remove the lid, stir well and cook for another 2-3 mins to thicken the sauce. Stir in the lemon juice. Serve alongside the coconut- crusted fish, scattered with the remaining coriander.
See more Fish recipes.

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