If you are not much of a fish fan, cod is light in flavor and smell, and has a moist, flaky texture that is perfect when you want to include more fish to your diet. When encrusted with coconut, like in this recipe, it's the toasty coconut flavor that really stands out, and is even better with a squeeze of lime!
I paired this dish with a side of green beans and mashed sweet potatoes, but it would also go nicely with some grilled asparagus, or a stack of sweet potatoes fries. This recipe is quick, simple and a favorite of fish lovers and non-fish lovers alike!
1lb wild caught cod fillets
1-2 tablespoons coconut oil, melted
1 teaspoon garlic powder
4 tablespoons shredded coconut
1 teaspoon chopped, fresh herb of choice - I use parsley
1/4 teaspoon Himalayan salt
Preheat the oven to 350 degrees
Place the cod on a parchment lined baking pan
Carefully coat the cod fillets with the melted coconut oil, ensuring that the entire surface of the fillets is well oiled
Season evenly with salt and garlic powder
Sprinking the shredded coconut on top of the fillets, covering it evenly
Next, add the chopped herbs to add a little color and texture
Bake the cod for 10 to 15 minutes until done and the coconut has started to toast. Place the code under the broiler for a minute if the coconut is not browned enough, watching carefully so it doesn't burn