Roasted breadfruit and jackfish

Ingredients

• 1 mature firm breadfruit, about 1.2 kg
• 700 g jackfish fillets or firm white fish
• 2 limes
• 3 chopped garlic cloves
• 3 chopped spring onions
• 1 tsp dried thyme
• 80 g plain flour
• 4 tbsp frying oil
• 30 g butter
• salt and pepper

Method

1. 1Prick breadfruit skin in several places and roast whole on a tray at 200°C for 75–100 minutes until easily pierced with a knife.
2. 2Mix fish with juice of one lime, garlic, spring onions, thyme, salt and pepper. Refrigerate for 15 minutes.
3. 3Lightly dry fish and coat in flour. Fry in oil for 4–5 minutes per side until golden and cooked through.
4. 4Split breadfruit, remove skin and central core and cut flesh into wedges. Toss with butter and a little salt.
5. 5Serve together with remaining lime. Baked potato can replace breadfruit but produces a different dish.