Description
A mouth-watering fusion of crispy coconut crusted fish topped with fresh mango salsa, perfect for busy weeknights or special occasions.
Ingredients
Scale
- 4 (6 oz) white fish fillets (cod or tilapia)
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 2 large eggs, whisked
- 1 ripe mango, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In one bowl, whisk the eggs until frothy.
- In a separate bowl, mix coconut and panko breadcrumbs.
- Dip each fish fillet into the egg mixture, then coat with the coconut-panko blend.
- Place the coated fillets on the baking sheet and bake for 15-20 minutes until golden brown.
- While the fish bakes, combine diced mango, red onion, cilantro, and lime juice in a bowl to make the salsa.
- Serve the baked fish topped with mango salsa.
Notes
Store leftovers in an airtight container and reheat in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 9g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg