Coconut-Panko Crusted Fish with Mango Salsa
A delicious dish featuring crispy fish coated in panko and coconut, topped with refreshing mango salsa.
Ingredients
For the fish
- 4 fillets White fish fillets (such as cod or tilapia)
- 1 cup Panko breadcrumbs
- 1 cup Shredded coconut
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 tablespoons Olive oil For coating the fish
For the mango salsa
- 1 medium Mango (diced)
- 1/4 cup Red onion (diced)
- 1/4 cup Cilantro (chopped)
- 2 tablespoons Lime juice
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- In a bowl, mix panko breadcrumbs, shredded coconut, salt, and pepper.
- Coat the fish fillets with olive oil and then press them into the coconut-panko mixture.
Cooking
- Place the coated fish on a baking sheet and bake for 15-20 minutes, or until the fish is cooked through and golden brown.
Making mango salsa
- In another bowl, combine diced mango, red onion, cilantro, and lime juice to make the salsa.
Serving
- Serve the baked fish topped with the homemade mango salsa.
Notes
Make sure to press the fish firmly into the coconut-panko mixture to ensure a nice coating. You can add spices like cayenne pepper or garlic powder to the breadcrumb mixture for an extra kick. Try using different types of fish if you prefer something other than cod or tilapia.