Coconut & lime fish fingers with sweet potato wedges & crushed coconut peas
- Cassie Best
Published: January 2, 2026 at 11:07 AM
Save recipe
Serves 4
Easy
Prep: 20 mins
Cook: 45 mins
A star rating of 4.5 out of 5.7 ratingsRate
loading...
Need a quick from-the-freezer dinner option? These fish fingers freeze brilliantly, so make a double batch. Enjoy with our crushed coconut peas
Freezable
High-fibre
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Crusty bread
A star rating of 5 out of 5.28 ratings
Gruyère & onion tear & share
A star rating of 4.6 out of 5.5 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 egg
-
3 tbsp natural/organic coconut cream
(check for stabilisers, emulsifiers and preservatives)
-
1 lime
zested
-
3 tbsp plain flour
-
125g UPF-free breadcrumbs
(see tip, below)
-
2 tbsp sesame seeds
-
½ tsp ground turmeric
-
400g skinless white fish fillets
(such as pollock, cod or haddock), cut into chunky fingers
-
4 sweet potatoes
(about 600g), cut into wedges
-
1 tbsp olive oil
For the crushed coconut peas
-
250g frozen peas
-
4 tbsp coconut cream
-
small handful of coriander
-
1 lime
½ juiced, ½ cut into wedges to serve
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
-
kcal571
-
fat17g
-
saturates9g
-
carbs69g
-
sugars15g
-
fibre9g
high
-
protein30g
-
salt0.71g
Ad
Method
-
step 1
Beat the egg, coconut cream, lime zest and a pinch of salt in a shallow bowl. Weigh the flour into another, and mix the breadcrumbs, sesame seeds and turmeric in a third.
-
step 2
Dip the fish strips in the flour, shake off the excess, then dip in the egg and coat in the breadcrumbs. Lay on a baking tray lined with baking parchment, and chill for at least 30 mins. Will keep chilled for a day or frozen for two months.
-
step 3
Heat the oven or air fryer to 200C/180C fan/gas 6. Tip the sweet potato wedges onto a baking tray, drizzle over the olive oil and season well, then toss to coat. Bake for 20 mins, until soft and starting to caramelise (they’ll get another 12-15 mins with the fish fingers).
-
step 4
Put the fish fingers on the top shelf of the oven, bake for 12-15 mins (alongside the wedges), until golden and cooked through. Meanwhile, put the frozen peas in a heatproof bowl and cover with boiling water from the kettle. Leave for 3 mins, then drain. Tip into a small food processor along with the coconut cream, coriander and lime juice, then blitz in short bursts to mash, retaining some texture. Transfer to a serving dish.
-
step 5
When the fish and wedges are cooked, serve with the peas and lime wedges for squeezing over.
Recipe tips
Breadcrumbs
Bread is one of the most commonly consumed UPF foods in our diets, but cutting back on UPFs doesn’t mean you have to give bread up altogether. UPF-free loaves are now available in most
supermarkets (we like the brand Jason’s) and, of course, can be made at home. The preservatives in ultra-processed bread does make it stay softer and mould-free for longer, so it’s a good idea to freeze homemade or UPF-free bread to prolong its shelf life. Breadcrumbs freeze particularly well, and can be used straight from the freezer.
Leftover coconut cream?
If you find yourself with half a can of coconut cream left over from this recipe, use it up in a creamy coconut porridge or replace some of the water with coconut cream in our creamy cashew, tomato & potato curry.
Recipe from Good Food magazine, January 2026
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.5 out of 5.7 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...