Baked Coconut Crusted Fish with Mango Salsa

This baked coconut crusted fish with mango salsa is the perfect summer dinner! Light, fresh, and packed full of flavor! You can use any type of firm white fish: tilapia, cod, halibut. Whatever you have available will be perfect for this versatile dish!

Baked Coconut Crusted Fish with Mango Salsa

cinderellasapron

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Main Course

Servings 4

Ingredients

  

Mango Salsa

• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 2 TBSP red onion, diced
• 1 TBSP fresh cilantro or parsley, diced
• 1 TBSP fresh lime juice
• salt and pepper, to taste

Coconut Fish

• 1-2 pounds white fish (cod, halibut, tilapia filets)
• 1/2 cup almond flour or regular flour
• 1 cup sweetened coconut flakes
• 1/2 cup panko breadcrumbs
• 2 eggs
• 1/4 tsp garlic powfer
• 1/4 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• oil spray

Instructions

 

• To make the salsa: Combine the mango, pepper, onion, cilantro, lime juice, salt and pepper. Set aside.
• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper, and spray or drizzle with oil.
• One on plate, combine the almond flour, garlic powder, smoked paprika, and a sprinkle of salt and pepper.
• On the next plate, combine the coconut, panko, salt and pepper.
• In a bowl, combine the eggs with some salt.
• Dip the fish in the flour, then eggs, then coconut mix. Place on sheet pan, and spray with more oil.
• Bake for 15-20 minutes, flipping half way, or until golden brown and cooked through.
• Serve with mango salsa.

Keyword baked coconut fish, mango salsa, summer dinner, summer recipe