Real Recipes From Real Home Cooks ®

coconutty baked fish

★★★★★ 2
a recipe by
Jo Zimny
Ithaca, NY

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.

★★★★★ 2
serves 4
prep time 15 Min
cook time 20 Min

Ingredients For coconutty baked fish

  • 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

How To Make coconutty baked fish

  • 1
    Preheat oven to 375'F
  • 2
    Lightly grease a medium baking pan
  • 3
    In 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.
  • 4
    Dip 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.
  • 5
    Bake 20 minutes or until golden on the outside. The fish should be flaky and tender inside.
  • 6

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