Fish with Coconut, Chilli and Lemongrass Crust

Sometimes you just need to have something a little bit special. More often than not, our brains are hardwired to think that that something special is chocolate, cakes or biscuits. But start thinking of savoury things that are outside the normal things you eat and which seem like a treat too.
This dish is one of those things. It is a little bit high in fat at 19g but that's fine if the rest of you day has been good. And on the plus side it is low in calories and provides a good balance of protein and low GI carbohydrates so it is fine even if you are doing the Fitbitch eating plan although only if you have one camp. Just don't have it more than once a week!

Ingredients
seabass fillet (the fillet in this picture is a firmer fish but can't remember what - any white fish will work)
Juice of one lime
One stalk of lemongrass
1 tbsp of dessicated coconut
1 tsp of sugar
1/2 birds eye chilli, finely chopped
slither of apple

wash and pat dry the fillet. Meanwhile in a mortar and pestle add the chilli, lemongrass, and chilli, all which should be extremely finely chopped. Now add the coconut and firmly pound until the coconut begins to take on a reddish tinge from the chill. Add the sugar and pound again. Next, add the juice of the lime and use your hand to completely combine all the ingredients. Add more lime or a bit of rice wine vinegar if it needs to be wetter. Then press firmly down on to the skin of the fish. Then lay it on a slice of apple placed on foil (this will help keep the flesh moist) and make a parcel. Place in a preheated oven at 180-200F and bake until cooked.
Serve with buckwheat soba noodles, a good low GI food and Morning Glory sauted in a pan with 1tsp of Oyster Sauce. Delicious!
Calories: 456, Carbs: 49 Protein: 23, Fat:19