Fish fillet with Asian coconut crust

Ingredients for 3 servings:

• 600 g fish fillet(s), of your choice, e.g. salmon, cod, pangasius.
• 40 g butter, soft
• 60 g desiccated coconut
• 1 piece(s) ginger root
• 1 clove(s) garlic
• 1 lime(s), juice and grated zest
• 1 small pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Beautifully exotic

Wash the fish, pat dry, and place in a baking dish. Preheat the oven to 180°C. For the crust, finely chop or grate the ginger. Chop or press the garlic. Zest the lime using a fine grater or zester. Halve the peppers, remove the seeds and core, and finely dice. Knead everything with the soft butter until a pliable dough forms. Season generously with salt and pepper. If desired, add a little lime juice and/or sugar to finish. Cut the crust into pieces and spread it over the prepared fish. Bake the fish at 180°C for about 20 minutes. The cooking time depends on the thickness of the fish fillets. If desired, you can add a few minutes of grilling at the end to allow the crust to brown nicely.