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Coconut Crusted Fish (Cod)

Meena Kumar
20 minutes
Prep Time
15 minutes
Cook Time
2 People
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ABOUT Coconut Crusted Fish (Cod) RECIPE

Delicious baked fish with all the goodness of coconut oil,coconut milk and toasted coconut. A light summery meal served with a beautiful cherry tomato salad and roasted baby potatoes.. Try it yourself and FALL in LOVE with this coconut soaked fish.

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • American
  • Baking
  • Main Dish
  • Lactose Free

Ingredients Serving: 2

  1. Large Cod fish fillets- 2 (Any fish could be used)
  2. Ginger - 1/2 inch piece
  3. Garlic- 3-4 cloves
  4. Small onion- 1-2
  5. Green chili- 1 small
  6. Curry leaves - 1 spring
  7. Coconut oil- 2 tsp
  8. Coconut milk - 4 tbsp
  9. Coconut grated - 1 cup approximately ( Use dry desiccated coconut instead)
  10. Chili powder- 1 tsp
  11. Turmeric powder-1/3 tsp
  12. Salt to taste


  1. Coarsely crush ginger, garlic, small onion, green chili and curry leaves together.
  2. To the coconut milk add the crushed mixture, chili powder, turmeric powder and salt. Mix this well.
  3. Wash the fish fillets. Drain all the water pat dry with paper towel if needed and add to the coconut milk mixture. Ensure all the sides are coated well. Allow the fish to marinate for atleast 20 minutes leave it for up to 40 minutes if you have time.
  4. In the meantime lightly warm up fresh grated coconut (by sautéing it in a dry pan on medium heat) just until slightly crisp so all the water content evaporates don’t allow it to change color. If using dry coconut you can skip this step.
  5. Line a baking pan with al foil. Apply a tsp each on the spot where the fish fillets are going to be put. Spread little coconut toasted too on those spots to make a bed for the fish.
  6. Now lightly drained the marinated fish and keep it on the prepared spots.
  7. Sprinkle the remaining coconut toasted evenly on top of the fish fillets.
  8. Bake at 400 F / 200 C for 15 minutes or until the fish is cooked and the coconut on top becomes golden brown.
  9. Don’t leave for too long in the oven as the coconut will burn and ruin the dish.
  10. Once the fish is done remove immediately from oven. Allow it to cool down for a few minutes and serve immediately. I have paired coconut crusted Cod with fresh cherry tomato salad and roasted baby potatoes.
  11. ENJOY!

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Reema Garg
Reema Garg   Jul-30-2018

Nice one.

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