Ingredients
Method
- Preheat oven to 425°F and line a baking sheet with parchment paper, spraying with olive oil.
- Set up breading stations: flour in a shallow dish, beaten eggs/aquafaba in a second dish, and coconut-panko mixture (coconut flakes, panko, garlic powder, paprika, and salt combined) in a third dish.
- Pat fish fillets dry and coat each in flour, shaking off excess.
- Dip floured fillets in egg mixture, allowing excess to drip off.
- Press each fillet into the coconut-panko mixture until fully coated.
- Arrange coated fillets on the prepared baking sheet.
- Bake for 16-18 minutes until golden brown and flakes easily with a fork.
- While baking, dice mango, slice cilantro, and mix with 2 tbsp lime juice for the salsa.
- Serve fillets with salsa on top.
Notes
Use flaked coconut instead of shredded for better coating texture.
For vegan option, replace eggs with aquafaba and use certified gluten-free breadcrumbs if needed.
Adjust salt to taste.
Swap mango with pineapple or peach for salsa variations.
Cilantro can be omitted if unavailable.
For vegan option, replace eggs with aquafaba and use certified gluten-free breadcrumbs if needed.
Adjust salt to taste.
Swap mango with pineapple or peach for salsa variations.
Cilantro can be omitted if unavailable.