This recipe features succulent fish fillets coated in a crunchy nutty and coconut crust. The fish is baked to perfection, creating a golden and crispy exterior while retaining its juicy and tender texture. The combination of nuts, coconut, and spices adds a savory and aromatic flavor to the dish. This easy-to-make recipe is a fantastic way to enjoy a wholesome and satisfying meal with a touch of tropical flair. Serve this nutty coconut fish with a fresh salad or steamed vegetables for a well-balanced and flavorful dinner.
Ingredients
- 4 fish fillets (such as cod or halibut)
- 1/2 cup shredded coconut
- 1/2 cup mixed nuts (such as almonds, cashews, and pecans)
- 1/4 cup breadcrumbs
- 2 tablespoons melted butter
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley (for garnish)
Directions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a food processor, combine shredded coconut, mixed nuts, breadcrumbs, melted butter, paprika, garlic powder, salt, and black pepper. Pulse until the mixture forms a coarse crumb texture.
- Dip each fish fillet into the nutty coating, pressing gently to adhere the mixture onto both sides of the fillet. Place the coated fillets on the prepared baking sheet.
- Bake the fish for 15-20 minutes, or until the coating turns golden brown and the fish is cooked through.
- Garnish with freshly chopped parsley before serving. Enjoy the nutty coconut fish hot with a side of salad or steamed vegetables.
