Coconut-crusted fish with brinjal chips
2 white fish fillets, such as monkfish, hake, dorado or sea bass
3T coconut oil, melted, plus 3T extra for frying
6T desiccated coconut, for dusting
1 brinjal, very thinly sliced
½t sea salt
zest and juice of 1 lime, plus extra zest for garnish
Preheat the oven to 200°C. Brush the fish with the melted coconut oil and rub in the desiccated coconut to coat.
Grease an ovenproof pan or baking tray with coconut oil, and arrange the fillets skin-side down. Bake for 12 minutes until golden brown and the inside of the fish is not translucent but white and flaky.
To make the brinjal chips, heat 3T coconut oil in a medium non-stick pan and gently fry the brinjal slices until crisp. Remove with a slotted spoon, and place them on kitchen towel to drain. Immediately sprinkle sumac and salt over the chips to stick.
Mix the lime zest and juice with the mayonnaise.
Serve the fish with brinjal chips and a side dish of the lime mayo, and garnish with lemon zest.