Coconut & Herb Oven Baked Fish Fillet

Serves 4 - 5 persons

Ingredients:
For fish:
2 butterflied fish fillet (about 300g each)
1/2 tablespoon salt
1/2 tablespoon pepper
20g fresh coriander

For herb & spice blend:
2 tablespoon honey
2 tablespoon lemon juice
4 tablespoon dried coconut flesh
4 tablespoon garlic (minced)
2 tablespoon lemon myrtle 

For vegetables:
12 stalk asparagus
2 medium potatoes (quartered)
1 medium sweet potato (cubed)
1/2 tablespoon salt
1/2 tablespoon pepper
1/2 tablespoon thyme leaves
1/2 tablespoon rosemary leaves
2 tablespoon olive oil
 
Directions:
1. Pre-heat oven to 200°C. Lace a baking tray with foil and spray even thin layer of cooking oil.

2. Place potatoes and sweet potatoes on tray. Add half the salt, pepper, thyme, rosemary leaves and olive oil. Toss and mix well. Bake in oven for 20 minutes (flip after 10 minutes).

3. Remove tray, move the potatoes aside and place fish fillets in the middle of tray. Add salt and pepper on both sides.Mix all ingredients for herb & spice blend. Glaze the mix over both side of fish. Place coriander on top of fish.

4. Place asparagus on the sides of the fish (wherever you can find space :D) and add the remainder of salt, pepper, thyme, rosemary and olive oil. Toss and mix well. 

5. Place tray back into oven and bake for another 10 minutes. Remove tray, plate and serve.