Crispy Coconut-Crusted Cod with Mango Chili Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Coconut-Crusted Cod with Mango Chili Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Coconut-Crusted Cod with Mango Chili Sauce

Enjoy a vibrant twist on crispy fish with succulent cod fillets encrusted in toasted coconut, perfectly paired with a zesty mango chili sauce. The dish merges tropical sweetness, a hint of heat and refreshing citrus for a balanced, light yet satisfying meal.

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NUTRITION

333kcal
Protein
32.4g
Fat
16.6g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/4 cup Shredded Unsweetened Coconut

1 Large Egg

1/3 cup diced Mango

1/2 Red Chili

1 Tbsp Lime Juice

1 tsp Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a baking sheet lined with parchment paper.

  • 2

    Season the cod fillet lightly with salt and black pepper.

  • 3

    In a shallow bowl, beat the egg. In another plate, spread the shredded coconut.

  • 4

    Dip the cod fillet first in the egg and then press it into the coconut until well-coated.

  • 5

    Place the coconut-crusted cod on the prepared baking sheet. Drizzle with olive oil.

  • 6

    Bake in the preheated oven for 12-15 minutes or until the fish is opaque and the coconut is golden.

  • 7

    In the meantime, prepare the mango chili sauce by combining diced mango, finely chopped red chili, and lime juice in a small bowl. Season lightly with salt.

  • 8

    Once baked, plate the cod and drizzle the mango chili sauce on top or serve it on the side.

  • 9

    Enjoy your vibrant, tropical-inspired meal!

Crispy Coconut-Crusted Cod with Mango Chili Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Coconut-Crusted Cod with Mango Chili Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Coconut-Crusted Cod with Mango Chili Sauce

Enjoy a vibrant twist on crispy fish with succulent cod fillets encrusted in toasted coconut, perfectly paired with a zesty mango chili sauce. The dish merges tropical sweetness, a hint of heat and refreshing citrus for a balanced, light yet satisfying meal.

NUTRITION

333kcal
Protein
32.4g
Fat
16.6g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/4 cup Shredded Unsweetened Coconut

1 Large Egg

1/3 cup diced Mango

1/2 Red Chili

1 Tbsp Lime Juice

1 tsp Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a baking sheet lined with parchment paper.

  • 2

    Season the cod fillet lightly with salt and black pepper.

  • 3

    In a shallow bowl, beat the egg. In another plate, spread the shredded coconut.

  • 4

    Dip the cod fillet first in the egg and then press it into the coconut until well-coated.

  • 5

    Place the coconut-crusted cod on the prepared baking sheet. Drizzle with olive oil.

  • 6

    Bake in the preheated oven for 12-15 minutes or until the fish is opaque and the coconut is golden.

  • 7

    In the meantime, prepare the mango chili sauce by combining diced mango, finely chopped red chili, and lime juice in a small bowl. Season lightly with salt.

  • 8

    Once baked, plate the cod and drizzle the mango chili sauce on top or serve it on the side.

  • 9

    Enjoy your vibrant, tropical-inspired meal!