Coconutty Baked Fish

Jo Zimny


I baked this in my convection toaster oven to ensure a nice crisp crust, but it works great in a regular oven as well. The layers of flavour in this recipe are really delicious.

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★★★★★ 2 votes
15 Min
20 Min


1/4 c
good quality mayonnaise
1/4 c
prepared brown mustard.
1/2 c
dry bread crumbs
1/4 c
shredded coconut (unsweetened)
1/4 c
chopped mixed nuts
1 tsp
1 tsp
sea salt
1/2 tsp
cayenne pepper
1 lb
whitefish fillets


1Preheat oven to 375'F

2Lightly grease a medium baking pan

3In a small shallow bowl blend the mayo and mustard. In another medium bowl mix the bread crumbs, shredded coconut, chopped mixed nuts, sugar, salt and cayenne pepper. I used a combination of macadamia nuts and pecans. But be creative, I think any combo will work well.

4Dip the fish (I used wild catfish) in the mayo/mustard mixture and coat it well. Then coat it well with the bread-crumb-coconut mixture and put in the prepared pan. I lined mine with parchment, but it's not necessary if you grease the pan.

5Bake 20 minutes or until golden on the outside. The fish should be flaky and tender inside.


About this Recipe

Course/Dish: Fish
Other Tag: Quick & Easy