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Roasted fish, spinach and coconut sauce with taro
( SERVES 4 )

Photo by Babiche Martens

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1 sprinkle	Salt
1	Taro
2 Tbsp	Vegetable oil
4 fillets	Fish, 200g each, firm fleshed such as monkfish, lemonfish, alfonsino or cod
1 Tbsp	Peanut oil
1 tsp	Sesame oil
1 bunch	Spinach leaves
1 tsp	Lime, zest
3 tsp	Limes, juice
2 cloves	Garlic
1 cup	Coconut cream
1 Tbsp	Desiccated coconut
2 tsp	Palm sugar

Preheat the oven to 220C. Line two baking dishes with paper, one for the taro and one for the fish.
Peel the taro thoroughly then slice into wedges. Sprinkle with salt, rub with oil and spread out on the baking paper. Bake for 20 minutes.
Rub the fish with the sesame and peanut oils. Place on the second tray, and cook for 10 minutes. Keep warm.
Roughly chop the spinach leaves. Finely slice the garlic cloves. Combine in a small saucepan with the coconut cream, dessicated coconut, sugar, zest and juice. Cover and simmer for 5 minutes before serving with the fish and the taro.