Chili And Lemon Crumbed John Dory

• None None Coconut Rice
• 12.5 oz white long-grain rice, rinsed
• 1 (13.5 oz) can coconut cream
• 1 tsp sugar
• None None Chili and Lemon Crumbed John Dory
• 1 1/2 cups stale breadcrumbs
• 2 None fresh long red chilies, thinly sliced
• 1 clove garlic, minced
• 1 tbsp lemon zest
• 4 1/2 tbsp butter, melted
• 4 None John Dory fillets
• 1 tbsp lemon juice

1. Preheat oven to 400u0b0F.
2. For the coconut rice, combine rice with 1 1/4 cups water, coconut cream and sugar in a medium heavy-bottomed saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer, covered tightly, for 15 mins, or until rice is tender. Remove from heat and let stand, covered, for 5 mins.
3. Meanwhile, combine breadcrumbs, chilies, garlic, lemon zest and butter in a medium bowl.
4. Place fish on an oiled baking tray. Press crumb mixture into fish and drizzle with lemon juice. Cook for 15 mins, or until fish is cooked through. Serve with coconut rice.

coconut rice, rice, coconut cream, sugar, breadcrumbs, long red chilies, clove garlic, lemon zest, butter, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/34635 (may not work)