Coconut Crusted Fish with Mango Salsa

Yield: 4 servings

Recipe by The Village Artisan

Ingredients:

• 4 pcs skinless white fish of choice
• 1 pc large egg
• 1/2 cup breadcrumbs, regular or gluten-free
• 1/2 cup unsweetened finely shredded coconut
• 1/2 tsp salt
• 1/2 tsp cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1/4 tsp black pepper
• Olive oil, to drizzle

Mango Salsa

• 1 cup chopped cherry tomatoes
• 1 pc large mango, cubed
• 1/4 pc purple onion, diced
• 1 pc jalapeno, deseeded and diced
• Juice from 1/2 a lime
• 1/4 tsp salt
• Handful of cilantro

Directions

1. Preheat your oven to 400F
2. In a shallow plate, toss together the breadcrumbs, coconut flakes, and spices
3. In a separate bowl, whisk together the egg. Add the fish fillets into the whisked egg bowl and toss together to coat.
4. Layer a large baking sheet with parchment paper. Dip each fish fillet into the crumb plate to coat both sides, then place the fish onto the baking sheet and repeat until all fish is coated.
5. Drizzle each piece with olive oil, and bake for about 15 minutes, depenidng on the thickness of the fish.
6. While the fish bakes, toss together your mango salsa ingredients. Serve fresh over the fish with your choice of sides.