Fish with horseradish marmalade sauce

The subtle flavours of coconut with a spicy kick.
recipe, fish, dinner
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Recipe from: 28 October 2015
Preparation time: 15 min + Standing time
Cooking time: 15 min


  • 4x180
    hake fillets
  • seasoned flour
  • 1-2
    eggs, beaten
  • 1 1/2
    medium grade desiccated coconut flakes, lightly toasted
  • 1
  • sea salt and crushed black pepper
  • 1
    creamed horseradish
  • 1
    grain mustard
  • 1
    orange marmalade
  • 1
  • parsley and lime wedges to garnish
  • chips to serve
Servings: Change Serving


Preheat oven to 180C.

Place the seasoned flour, egg and coconut in 3 separate bowls, mix together the coconut and 1 Tbsp flour.

Dip each fish fillet in the flour, then the egg and then the coconut, place on a tray and allow to rest in the fridge for 10 minutes.

Place on a baking tray and bake for 10 -12 minutes, or until cooked through and golden.

To make the dipping sauce, mix together all the ingredients.

Text and image:Fairlady

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