Coconut Crusted Fish with Mango Salsa

Ingredients:

• 4 fish fillets (such as tilapia or cod)
• 1 cup shredded coconut
• 1/2 cup breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs, beaten
• 1 mango, diced
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, diced
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped

Optional: lime wedges for serving

Directions:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a shallow dish, combine the shredded coconut, breadcrumbs, salt, and pepper. In another dish, place the beaten eggs. Dip each fish fillet into the egg, allowing excess to drip off, then coat it with the coconut mixture, pressing gently to adhere.

Arrange the coated fillets on the prepared baking sheet. Bake for 15-20 minutes or until the fish is cooked through and the crust is golden brown.

While the fish is baking, prepare the mango salsa. In a bowl, combine the diced mango, red onion, red bell pepper, lime juice, and cilantro. Mix well and season with salt to taste.

Once the fish is done, serve it hot with a generous spoonful of mango salsa on top. Garnish with lime wedges if desired.