Baked Blue Eye with Coconut Oil & Lime and Mango & Coconut Rice

One of my favorite combinations is fish and rice. Aside from loving the taste, it reminds me of blissful beach holidays spent dining on exactly that. The combination of fish and rice with accents of lime, coconut and mango make these dishes feel particularly tropical. But one of the best things about theses dishes cooked together is their overlap of ingredients, lending themselves to an especially brief shopping list and fairly simple prep. Just as the weather’s turning and winter beckons, what could be better than a cosy night in reminiscent of somewhere far more dreamy and lush? xx

Baked Blue Eye with Coconut Oil and Lime
Adapted From Kate McAloon


2 Blue Eye Fillets
1 tablespoon melted coconut oil
2 limes sliced
1 Handful fresh parsley roughly chopped
1 Red pepper finely diced
3 Spring onions finely sliced
Sea Salt and pepper to taste

Preheat oven to 190c. Place blue Eye skin down in a baking dish lined with baking paper, coat with melted coconut oil and season with sea salt and pepper. Sprinkle with spring onions, parsley and red pepper then place a few lime slices on and around fish. Bake for approx 20 to 30 minutes or until cooked through and tender. Sprinkle with some extra parsley to garnish and serve.

Mango and Coconut Rice
Adapted from Plenty by Yotam Ottolenghi

1 cup Basmati Rice
1 red pepper finely diced
Handful mint leaves roughly chopped
Handful parsley roughly chopped
Handful basil roughly chopped
2 spring onions finely sliced
1 red chilli deseeded and finely chopped
grated zest and juice of 1 lemon
1 Mango diced
40g toasted cashews crushed
40g flaked coconut
Sprinkling of fried shallots (store bought) Optional
Salt and pepper to taste

Cook rice as per packet adding chicken stock for extra flavor. In a large serving bowl combine cooked rice, red pepper, herbs, spring onions, chilli, lemon zest and juice, toasted cashews and coconut and mix together thoroughly. Add the mango and gently mix through, sprinkle with shallots and serve.