Coconut is a nice variation on a typical breaded fish recipe. Paired with broccoli florets or broccolini, it's a quick and easy healthy meal.
Coated in coconut, this crisp fish dish makes a speedy fish dinner.
Preheat the oven to 200C degrees.
Line a baking sheet with parchment paper.
In a small bowl mix the shredded coconut, almond flour and the sea salt. Coat the cod fillets with the olive oil and then toss them in the coconut and almond flour.
Try to cover the fillets the best you can then lay it out on the baking sheet.
Once all the fillets are coated, bake them in the oven for 10-12 minutes or until the crust is golden brown.
While the cod is baking, prepare the broccoli by chopping it into florets and steaming them until bright green.
For an even crispier coating, I often dip the fish in whisked egg prior to the coconut, flour and salt.
Ingredients
Directions
Coated in coconut, this crisp fish dish makes a speedy fish dinner.
Preheat the oven to 200C degrees.
Line a baking sheet with parchment paper.
In a small bowl mix the shredded coconut, almond flour and the sea salt. Coat the cod fillets with the olive oil and then toss them in the coconut and almond flour.
Try to cover the fillets the best you can then lay it out on the baking sheet.
Once all the fillets are coated, bake them in the oven for 10-12 minutes or until the crust is golden brown.
While the cod is baking, prepare the broccoli by chopping it into florets and steaming them until bright green.
For an even crispier coating, I often dip the fish in whisked egg prior to the coconut, flour and salt.