Ingredients
Scale
- 1½ lbs white fish fillets (like cod, halibut, or tilapia)
- 1 cup unsweetened shredded coconut
- ½ cup panko breadcrumbs
- 2 eggs, beaten
- ½ cup almond flour or coconut flour
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp sea salt
- Olive oil spray or drizzle
- 1 ripe mango, diced
- ½ red bell pepper, finely chopped
- ¼ red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
- Optional: 1 small jalapeño, minced (for heat)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Lightly spray with olive oil.
- Set up three shallow dishes: one with almond flour, another with beaten eggs, and the last combining shredded coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt.
- Pat fish fillets dry. Dip each fillet first into almond flour, then into the egg, and finally into the coconut mixture until well coated.
- Place coated fish on the baking sheet and lightly spray tops with olive oil. Bake for 16–18 minutes or until golden brown.
- While the fish bakes, mix diced mango, chopped bell pepper, red onion, cilantro, lime juice, salt, and pepper in a bowl for salsa.
- Serve hot topped with mango salsa.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 fillet (150g)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 120mg