Coconut lime fish with mango cabbage

Instructions

1. 01

   Heat the oven to 425°F with a rack in the upper third. Coat a large rimmed sheet pan with 1 tablespoon olive oil.

2. 02

   Combine 1/2 cup unsweetened shredded coconut, 2 tablespoons lime juice, 1 tablespoon honey into a smooth sauce. Pat 4 tilapia fillets, 5 ounces each dry, then season with half of 1 teaspoon kosher salt and black pepper. Toss 2 ripe plantains, sliced on the bias with the remaining 1 tablespoon olive oil, the remaining salt, and pepper on the pan. Add the seasoned main ingredient without crowding.

3. 03

   Roast, turning the vegetables once, until the fish flakes easily and reaches 145°F. Spoon a little sauce over the main ingredient after it leaves the oven; rest meat or fish for 3 minutes when applicable.

4. 04

   Keep the roasted base warm. Divide the base among four plates, add the roasted main and vegetables, and spoon over the remaining sauce. Add 4 cups shredded cabbage and 1 ripe mango, diced fresh at serving. Finish Coconut lime fish with mango cabbage with 1/2 cup fresh cilantro leaves.