This dinner was so unexpectedly delicious, I’m not sure how to best relay just how much we loved this coconut lime crusted cod. Here goes nothing.
Zak and I both had the same thought while eating this: this doesn’t taste like fish, it tastes like a cookie! A warm, coconutty, limey fish cookie!
(If seafood and coconut are your thing, you’ll love this fish cookie, I promise.)
This recipe came about because I was in the mood to do something a little more interesting than my usual approach to baking fish – i.e., sprinkling with salt and pepper. I like cod, but it’s kind of a boring fish. And I like my fish like I like my relationships: interesting, but not complicated.
A little shredded coconut and lime was exactly that! Thanks to the fact that I’ve always got coconut oil and shredded coconut on hand, this topping came together quickly and easily.
Oven Roasted Coconut Lime Cod
Gently stir together egg, coconut oil, shredded coconut, lime juice and seasonings. When batter is well combined, use a fork spread it over the top of your (thawed, if frozen) cod fillets. Bake at 350 until fish is white and flakey, about 15 – 20 depending on the thickness of your fillets. If desired, put under the broiler for one minute (set the timer!) to brown the crust a little.
Served with roasted Brussels sprouts and butternut squash (with cinnamon and chili powder) we devoured this dish and then wept salty tears of sadness when it was gone. Maybe I should add A Box of Kleenex to the ingredient list?
Better yet, let’s double the recipe and then we can all cry tears of joy for leftovers!