Coconut crusted fish

This recipe was originally just for the fish with coconut topping, but when making it I decided to cook potatoes at the same time and am glad I tried it.  I served bok choy alongside, sauteed in a little chili oil with coconut milk, but you could add a layer of that to the casserole under the potato and have a meal in one dish.!

1 kg snapper or white fish, cut into serving sizes
1/2 cup dessicated coconut
1 Tbs sesame seeds
1/2 bunch fresh coriander (optional)
zest and juice of 1 lime or lemon
2 stalks of lemongrass (optional) cut into long stalks
3 potatoes (nice with one sweet and 2 regular) sliced about 1/2" thick- skin on ok.
salt and pepper, and red pepper flakes
1 onion, sliced
1 cup coconut milk.
1 Tbs (or to taste) chili paste.

Lightly salt and pepper the fillets and drizzle with a little of the lemon juice. set aside to marinade for about 20 minutes.
In a dry frying pan place the coconut and sesame over a medium heat. Watching carefully, stir until it turns a nice toasty colour. Add lime juice and zest and coriander if used, and set aside.
Lightly saute the onion and sliced potatoes in a little olive oil, and then turn into a 9X13 casserole dish. Sprinkle the lemongrass stalks over the potato and pour the coconut milk mixed with chili paste over it all.  Cover with a piece of foil and bake in a medium oven 350*F for about 20 minutes or until the potatoes feel tender. Remove from the oven and lay the fish pieces over the top.  Press the topping onto the fish pieces and bake at 350*F  for a further 10 minutes or until fish flakes evenly with a fork.