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Coconut and Chilli Crusted Whiting

with Limey Slaw and Sweet Potato Fries
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
23 kcal
Protein
: 
0.8g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

4 unit(s)

Whiting Fillet

120 grams

Coleslaw Mix

250 grams

Sweet Potato Fries

1 unit(s)

Lime

grams

Aubergine

25 grams

Desiccated Coconut

1 sachet(s)

Mayonnaise

1 pinch

Chilli Flakes

Energy (kJ)95 kJ
Energy (kcal)23 kcal
Fat0.2 g
Carbohydrate4.2 g
of which sugars3.4 g
Dietary Fibre2 g
Protein0.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat the oven to 200 degrees.

Pop the sweet potato fries on a baking tray and drizzle with oil.

Season with salt and pepper, toss to coat then spread out and roast on the middle shelf of your oven until soft and golden, 18 mins, turning halfway.

2

Meanwhile, zest the lime then chop into wedges.

Put the lime zest, desiccated coconut and a pinch of chilli flakes (careful, they're hot!) into a bowl. Add a pinch of salt and pepper and stir together.

3

Put the whiting fillets, skin side down, on a lined baking tray.

Use a spoon to evenly coat the flesh side of each fillet with half the mayonnaise (reserve the other half for later!).

Carefully press the coconut crumb mixture onto the fish, making sure it evenly covers it, then drizzle each with a little oil.

4

When the sweet potato has 8-9 mins left, pop the fish on the top shelf of the oven and bake until golden and cooked through. IMPORTANT: The fish is cooked when opaque in the centre.

5

Meanwhile, combine the remaining mayonnaise with half the lime juice and a pinch of salt and pepper.

Add the slaw mix and toss to coat.

6

Serve the sweet potato fries and limey slaw alongside the coconut and chilli crusted whiting and the remaining lime wedges for squeezing over.

Enjoy!

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