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, tropical twist on a classic fried cod dish. This recipe features tender cod fillets enveloped in a crisp almond and coconut crust, perfectly complemented by a zesty mango chili sauce. The balanced blend of sweet, spicy, and tangy flavors makes each bite irresistible.

Try 7 days free, then $12.99 / mo.

NUTRITION

467kcal
Protein
37.5g
Fat
24.8g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 large Egg White

2 tbsp Unsweetened Shredded Coconut

1/4 cup Almond Flour

1/2 Mango

1/4 Red Chili

1 tbsp Lime Juice

Salt & Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry and season lightly with salt and pepper.

  • 3

    In a shallow bowl, whisk the egg white. In another plate, combine the almond flour with unsweetened shredded coconut.

  • 4

    Dip the cod fillet first into the egg white, ensuring it is evenly coated. Then press the fillet into the coconut-almond mixture until well covered.

  • 5

    Place the coated cod on the prepared baking sheet. Bake for 12-15 minutes or until the fish is opaque and the crust is lightly golden.

  • 6

    While the cod is baking, prepare the mango chili sauce by blending the mango, red chili, and lime juice until smooth. Adjust seasoning with a pinch of salt if needed.

  • 7

    Serve the baked cod drizzled with the vibrant mango chili sauce. Enjoy this tropical, crispy delight!

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, tropical twist on a classic fried cod dish. This recipe features tender cod fillets enveloped in a crisp almond and coconut crust, perfectly complemented by a zesty mango chili sauce. The balanced blend of sweet, spicy, and tangy flavors makes each bite irresistible.

NUTRITION

467kcal
Protein
37.5g
Fat
24.8g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 large Egg White

2 tbsp Unsweetened Shredded Coconut

1/4 cup Almond Flour

1/2 Mango

1/4 Red Chili

1 tbsp Lime Juice

Salt & Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry and season lightly with salt and pepper.

  • 3

    In a shallow bowl, whisk the egg white. In another plate, combine the almond flour with unsweetened shredded coconut.

  • 4

    Dip the cod fillet first into the egg white, ensuring it is evenly coated. Then press the fillet into the coconut-almond mixture until well covered.

  • 5

    Place the coated cod on the prepared baking sheet. Bake for 12-15 minutes or until the fish is opaque and the crust is lightly golden.

  • 6

    While the cod is baking, prepare the mango chili sauce by blending the mango, red chili, and lime juice until smooth. Adjust seasoning with a pinch of salt if needed.

  • 7

    Serve the baked cod drizzled with the vibrant mango chili sauce. Enjoy this tropical, crispy delight!