Toasted Coconut Crusted Cod Fish

Preparation time: 10 minutes

Cook time: 10 minutes

Yield: 2 Servings

Ingredients:
For Cod Fish:

• 2-6 oz. filets of cod
• 2 tsp Coconut Milk
• 2 tsp Sweet Chili Sauce
• 1/4 cup bread crumbs
• 3 Tbsp. Shredded Coconut
• 1/2 tsp Kosher Salt

For Coconut Chili Sauce:

• 1/4 cup Coconut Milk
• 5 Tbsp. Sweet Chili Sauce
• 1 Tbsp. Scallions

Directions:

1. Preheat oven to 400° F.
2. Combine 2 tsp. coconut milk with 2 tsp. sweet chili sauce, season with a little salt if needed. Set mixture aside.
3. Combine bread crumbs, shredded coconut, and salt in a small bowl. Set aside.
4. Dry off cod with a paper towel. Dip filets in coconut milk mixture then coat with bread crumb mixture. Place on a parchment-lined sheet pan. Spray crusted fish with sunflower oil/canola oil pan spray. This will help the coconut crust become a golden brown.
5. Bake for 10 minutes, then check on fish and bake for another 5 minutes if needed. 
6. While the fish is in the oven, make coconut chili sauce.  Start by combining coconut milk with sweet chili sauce. Top with sliced scallions (or save scallions for topping it at the very end) and set aside.
7. Once the fish is done cooking, remove it from the oven and let cool. Serve over rice and drizzle with sauce. Top with scallions and enjoy!

*Recipe from blog.feastandfettle.com