Patty and I never really eat cod (unless it’s fried). Why? I’ve always found it tasteless and boring. It’s a solid white fish and very easy to prepare, but I personally think it needs a lot of help in the flavor department to crack our weeknight lineup. It’s a fish we try to incorporate into our diet more often because it’s so commonly available, but I can never seem to find inspiration to come up with anything fantastic.
One trip to the grocery store later, the seafood counter was featuring a fresh coconut crusted cod. Could THIS be the answer I was looking for? Crispy, toasted coconut, slightly sweet, yet balanced in flavor. We tried it of course (it was phenomenal) and took to the drawing board to come up with our own spin.
Baked coconut crusted cod is really simple. Egg, honey, panko crumbs, shredded coconut, and a little fresh lime juice. How about that for a little mid-winter tropical storm of flavors? My “secret” method is creating an egg mixture that consists of whisked egg, honey, and lime juice. It introduces an extra hint of AWESOME, while allowing our panko crumbs and coconut to stick to the cod. Another quick tip on the coconut—I like to mince the shredded coconut a little further so it’s finer. I think it helps it stick to the fish better.
I go 50/50 on the coconut and panko crumbs mixture, but if you’re ALL about coconut you can ramp it up and add more for more coconut crunch. Lastly, bake in the oven until crispy and cod is flakey. Depending on how crunchy you want the crust, you can bake for extra time or finish it off with broiling (my personal fav).
Now just grab a bottle of your favorite white wine and get this party rolling.
- 2½ pound cod or haddock filets (or 1 large 1 pound filet)
- 1 egg
- ½ cup panko crumbs
- ½ cup shredded coconut (chopped)
- 1 tablespoon honey
- salt and pepper, to taste
- Half a lime, juice squeezed
- Lime wedges for serving
- Preheat oven to 350° F.
- Warm the honey in a microwave safe bowl so it can be easily mixed.
- Combine the honey, lime juice and egg in a small bowl, whisk until honey dissolves. Set aside. Combine the panko crumbs and shredded coconut on a plate or pie dish. Mix and set aside.
- Pat the cod filets dry using a paper towel, season each side with salt and pepper.
- Dip the filets in the egg mixture and then dredge in the coconut/breadcrumb mixture.
- Bake for 20 minutes. If you would like more toasted coconut, broil on high for an additional 3-5 minutes. Serve immediately with a lime wedge.