Coconut Crusted Cod
A crisp golden crust, tender flaky fish, and a subtle hint of sweetness — this Coconut Crusted Cod is everything you want in an easy weeknight dinner. Quick to make, baked rather than fried, and with minimal prep, it’s the kind of baked coconut-crusted fish that feels special without being fussy.
Ingredients
- 4 cod fillets about 100g each
- 1 tablespoon mayonnaise
- 1 tablespoon mango chutney
- 1½ tablespoon panko breadcrumbs
- 1½ tablespoon desiccated coconut unsweetened
- ½ teaspoon salt
- 1 teaspoon mild curry powder
- zest of 1 lime + 1 tablespoon lime juice
- 2 tablespoon olive oil
Instructions
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- In a small bowl, combine the mayonnaise and mango chutney.
- In a shallow bowl, combine the panko breadcrumbs, desiccated coconut, lime zest, salt and curry powder. Add the lime juice and oil and mix well.
- Pat the cod dry with paper towels. Place the fillets spaced apart on the prepared baking tray (prevents steaming instead of crisping).
- Spread a thin layer of the mayonnaise mixture on top of each cod fillet.
- Spread spoonfuls of coconut crumb mixture on each fillet, pressing the crumbs down with the back of the spoon across the top.
- Bake the fish for 13-16 minutes, depending on the thickness of the fish (internal temperature should reach 63°C (145°F).
- Serve coconut crusted cod with your favourite side dishes and sauces!
Nutrition
Calories: 200kcalCarbohydrates: 9gProtein: 19gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 44mgSodium: 404mgPotassium: 460mgFiber: 1gSugar: 3gVitamin A: 56IUVitamin C: 6mgCalcium: 33mgIron: 1mg
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