2 Tbs vegetable oil
4 x 200g fillets of fish - firm fleshed, such as monkfish, lemonfish, alfonsino or cod
1 tsp sesame oil
1 Tbs peanut oil
1 bunch spinach leaves
2 cloves garlic
1 cup coconut cream
1 Tbs desiccated coconut
2 tsp palm sugar
1 tsp lime zest
3 tsp lime juice
1 Preheat the oven to 220C. Line two baking dishes with paper, one for the taro and one for the fish.
2 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.
3 Rub the fish with the sesame and peanut oils. Place on the second tray, and cook for 10 minutes. Keep warm.
4 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.