This recipe is from Haaretz's archives.

Serves four


4 fresh fish fillets, with skin, about 200 gm. each
4 tbsp. ground coconut
3 tbsp. Japanese bread crumbs (panko)
salt, white pepper
1/2 tbsp. oil
2 tbsp. butter
1 cup heavy cream
2 tbsp. lime or lemon juice
handful nana (mint ) leaves, finely chopped


Combine the ground coconut and bread crumbs on a plate; season with salt and white pepper. In a wide skillet, preferably Teflon, heat the oil with the butter. Dip each fish fillet in the coconut-bread crumb mixture until thoroughly coated. Fry the fillets over medium heat, skin-side down, until the coating is crispy and brown. Turn over and lightly fry on the other side. Remove the fish from the pan and keep in a warm place.

Pour the cream into the same frying pan and scrape the bottom with a wooden spoon. Add the lime or lemon juice; season with salt and pepper. Bring to a boil, cook for a minute to reduce the sauce slightly, and take the pan off the fire.
Removing the fish from the frying pan before you make the sauce will keep it crisp and juicy.

Arrange a fish fillet on each plate, pour the sauce around it, and garnish with a little chopped nana. Serve immediately.