Coconut Lime Crumbed Salmon with Roasted Sweet Potatoes


  • 500 gr Snapper/Ling Fillet
  • Fresh Bread, cut into small dice
  • 100 gr Shredded Coconut
  • 50 gr Butter
  • 1 Lime
  • Parsley, freshly chopped
  • 3 Whole Sweet Potatoes
  • 1 tsp Ground Cumin
  • 1 Sprig Fresh Rosemary
  • 2 Garlic Cloves
  • Salt & Pepper
  • Olive Oil, to drizzle


  1. Preheat oven to 200°C. Place diced sweet potato on a baking tray with baking paper. Sprinkle with rosemary, garlic, salt, pepper and ground cumin.
  2. Drizzle with olive oil. Bake for 25 minutes or until golden and crisp.
  3. Meanwhile, toast the bread from Bakers Delight and shredded coconut in a pan. Add butter, lime rind and squeezed juice, the crumb should be slightly sticky. Add some freshly chopped parsley and take off the heat, put aside.
  4. Cook the fish from The Costi's Fresh & Cooked in a hot pan, for 2 minutes on each side or until golden and cooked through. Transfer to a plate lined with paper towel.
  5. Serve the fish and the roasted sweet potato, topped with the coconut crumb.

*All vegetables, fruit, herbs & spices from Freshworld