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

Savor tender cod fillets enveloped in a crisp, aromatic coconut crust paired with a vibrant, tangy mango chili sauce. This dish offers a delightful balance of textures and sweet-spicy notes, perfect for a light, protein-packed meal.

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NUTRITION

301kcal
Protein
41.6g
Fat
12.6g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Unsweetened Shredded Coconut

1 large Egg White

2 tsp Coconut Oil

1/2 cup Fresh Mango (diced)

1 small Fresh Red Chili (minced)

1 tbsp Lime Juice

Pinch of Salt

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, beat the egg white until slightly frothy. In another plate, spread the shredded coconut.

  • 3

    Lightly pat the cod fillet dry and season with a pinch of salt. Dip the fillet into the egg white, then press it firmly into the shredded coconut to coat both sides evenly.

  • 4

    Heat the coconut oil in a non-stick skillet over medium heat. Sear the coconut-crusted cod for about 2 minutes on each side until the coconut begins to turn golden.

  • 5

    Transfer the cod to the prepared baking sheet and finish cooking in the oven for an additional 6-8 minutes, or until the fish flakes easily with a fork.

  • 6

    While the cod bakes, prepare the mango chili sauce by mixing the diced mango, minced red chili, and lime juice in a small bowl.

  • 7

    Once cooked, remove the cod from the oven and drizzle with the fresh mango chili sauce, or serve the sauce on the side.

  • 8

    Plate and enjoy your crispy, tropical-inspired cod dish.

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

Savor tender cod fillets enveloped in a crisp, aromatic coconut crust paired with a vibrant, tangy mango chili sauce. This dish offers a delightful balance of textures and sweet-spicy notes, perfect for a light, protein-packed meal.

NUTRITION

301kcal
Protein
41.6g
Fat
12.6g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Unsweetened Shredded Coconut

1 large Egg White

2 tsp Coconut Oil

1/2 cup Fresh Mango (diced)

1 small Fresh Red Chili (minced)

1 tbsp Lime Juice

Pinch of Salt

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, beat the egg white until slightly frothy. In another plate, spread the shredded coconut.

  • 3

    Lightly pat the cod fillet dry and season with a pinch of salt. Dip the fillet into the egg white, then press it firmly into the shredded coconut to coat both sides evenly.

  • 4

    Heat the coconut oil in a non-stick skillet over medium heat. Sear the coconut-crusted cod for about 2 minutes on each side until the coconut begins to turn golden.

  • 5

    Transfer the cod to the prepared baking sheet and finish cooking in the oven for an additional 6-8 minutes, or until the fish flakes easily with a fork.

  • 6

    While the cod bakes, prepare the mango chili sauce by mixing the diced mango, minced red chili, and lime juice in a small bowl.

  • 7

    Once cooked, remove the cod from the oven and drizzle with the fresh mango chili sauce, or serve the sauce on the side.

  • 8

    Plate and enjoy your crispy, tropical-inspired cod dish.