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Roasted fish with taro, spinach and coconut sauce. Photo / Babiche Martens

Serves 4

1 taro

Salt

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.

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