Toasted Coconut Crusted Cod Fish

Apr 19, 2021 6:50:31 PM Carly Hanellin

Here is a sophisticated dish, made with simple ingredients that are guaranteed to impress.

We start by sourcing fresh local cod, add a balance of flavors from ingredients such as coconut milk, coconut flakes, and sweet chili sauce, then finish it off with a touch of scallions. Because cod is a mild and tender fish, the coconut chili sauce balances it perfectly with its natural richness (the sauce is quite addicting). 😍 

Try something new tonight, using the full recipe shared below!

Eat Well.

Toasted Coconut Crusted Cod Fish



For Cod Fish:
Coconut Milk 2 tsp
Sweet Chili Sauce 2 tsp
Gluten Free Panko - Pulsed 1/4 cup
Shredded Coconut 3 tbsp
Kosher Salt 1/2 tsp
Cod - Loin, 6-7oz 2 each
For Coconut Chili Sauce:
Coconut Milk 1/4 cup
Sweet Chili Sauce 5 tbsp
Scallions 1 tbsp
1. To make coconut chili sauce, combine coconut milk with sweet chili sauce. Top with sliced scallions (or save scallions for topping it at the very end) and set aside.
2. Combine coconut milk with sweet chili sauce, season with a little salt if needed. Set mixture aside.

3. Combine panko, shredded coconut and salt in small bowl. Set aside.

4. Dry off cod loins with paper towel. Brush "skin side" of cod loin with coconut milk mixture and then press into panko mixture. Place on parchment lined sheet pan. Spray crusted fish with sunflower oil/canola oil pan spray. This will help the coconut crust become a golden brown.

4. Bake in 400° F oven for 10 minutes, then check on fish and bake for another 5 minutes if needed. Once finished. Remove from oven and let cool. Serve with coconut chili sauce, top with slices scallions, and enjoy!