Coconut Crusted Cod
Gluten Free: undefined
Reset 7: undefined
MAKES: serving
Ingredients
1/4 cup unsweetened coconut flakes
2 oz almonds, slivered
Zest from 1 lime
1/4 tsp black pepper
1/8 tsp cayenne pepper
1 cup unsweetened lite coconut milk, canned
Juice from 1 lime
2 6-oz cod fillets
1/2 tsp sea salt
Directions
Preheat oven to 425°F. Lightly coat baking sheet with olive oil cooking spray.
In a food processor, blend coconut, almonds, pinch of lime zest, black pepper, and cayenne pepper. Transfer to a shallow bowl. Set aside.
In a medium dish, whisk coconut milk and lime juice. Set aside.
Pat cod dry with a paper towel. Sprinkle with salt and pepper.
Dip each fillet in coconut milk mixture, one at a time, thoroughly coating all sides.
Dip each fillet into dry coconut mixture, ensuring all sides are crusted. Place on to baking sheet. Discard remaining coconut milk when finished.
Bake 12-15 minutes or until toppings are browned and fish is opaque and flaky.