Today I am sharing a simple and easy to make recipe which can be enjoyed as a light meal (either on its own or with a salad) or snack – Coconut Fish Sweet Potato Skins. This recipe is especially convenient during the warmer months as it can be enjoyed cold as well as straight from the oven (if you are a sweet potato fan take a look at my Baked Sweet Potato with Spinach and Feta I made some time ago).
The list of ingredients in this recipe is not very extensive so preparation time is really minimal. To be honest, while the sweet potatoes were in the oven (35 minutes) I managed to prepare all the other ingredients (including cooking the fish) and there was still time to write down the ingredients and some of the instructions for this recipe! You don’t need any special skills or equipment, either. Well, a melon baller would be handy if you’ve got one.
If you’ve got a melon baller in your drawer and you haven’t used it in a while perhaps because you haven’t bought a melon recently and even if you have you tend to slice it anyway, this is the recipe to finally put your lemon baller to good use! It is a very handy little gadget and, unlike a spoon, it’s got sharp edges which makes scooping very easy (I used it recently in another ‘non-melon’ recipe – Spicy Quinoa Stuffed Aubergine (Eggplant)). Having said that, it is absolutely fine to use a large spoon instead:)
You can use either fresh or frozen fish in this recipe – if, like me, you prefer to use frozen fish it’s best to defrost it in the fridge overnight. It is important to remove all excess water after cooking and combine the fish with the spinach while still hot. All other steps are pretty straightforward and you’ll be fine if you follow my Instructions.
Enjoy these tasty Coconut Fish Sweet Potato Skins for lunch, light dinner or as a snack!
I am bringing this recipe to #CookBlogShare, hosted this week by Kirsty@Hijacked By Twins. If you’ve got a recipe share it! The 4 hosts behind #CookBlogShare (I am one of them) will make sure it’s seen by as many people as possible:) Plus you can get featured next week!
Yields 5 portions
15 minPrep Time
35 minCook Time
50 minTotal Time
- 460 g fish fillet (cod/haddock), skinned, bones removed
- 5 small sweet potatoes
- 60 g spinach (2 handfuls), finely chopped
- 6 tablespoons coconut milk
- 3 tablespoons lime juice
- Zest of 1 lime
- Sea salt and cayenne pepper to taste (I used approx. ? teaspoon each)
- Olive oil for brushing and drizzling
- Desiccated coconut for sprinkling on top (approx. 2 tablespoons)
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Prepare a large baking sheet.
- Cut the sweet potatoes in half lengthways, place on the baking sheet skin side down and brush the open side with the oil. Bake for 35-40 minutes (they need to be tender).
- While the potatoes are in the oven cook the fish in a bit of water (do not overcook). Strain thoroughly and combine with the spinach (while still hot).
- Add the coconut milk, lime juice and zest and seasoning. Stir and set aside.
- Remove the sweet potatoes from the oven, leave until cool enough to handle, then scoop out the insides (using a melon baller or large spoon) leaving a few millimetres around the skin (at this point switch the oven back on, gas mark 7) and add to the fish mixture. Stir well, taste to check if more seasoning is needed and spoon the mixture into the potato skins. Sprinkle with the desiccated coconut, drizzle with a little oil and bake for 10-15 minutes (alternatively, pop under a grill for 5 minutes).
- Enjoy hot or cold.