Ingredients
Scale
- 1 lb fresh white fish (cod or tilapia)
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 ripe mango, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Rinse the fish fillets under cold water and pat dry.
- In one bowl, whisk the eggs. In another, combine shredded coconut, panko breadcrumbs, salt, and pepper.
- Dip each fish fillet into the egg mixture then coat with the coconut-panko mix, pressing gently for adhesion.
- Place coated fish on the baking sheet and bake for 15–20 minutes, flipping halfway through.
- For the mango salsa, combine diced mango, cilantro, lime juice, salt in a bowl.
- Serve hot fish with a generous scoop of mango salsa.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 fillet (170g)
- Calories: 320
- Sugar: 6g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 90mg