Coconut  crusted  Cod

© elephants and the coconut trees

Delicious baked fish with all the goodness of coconut. Crispy on the outside soft flaky and very flavorful inside. A light summery meal served with fresh cherry tomato salad and baby potato roasted.

Coarsely crush ginger, garlic, small onion, green chili and curry leaves together. Add it to the coconut milk.

Line the baking tray with aluminium foil. Apply a tsp each of coconut oil on the spots where the fillets will be put. Spread some sautéed coconut on the prepared spots.

Bake for 15 minutes until the fish is golden brown on top. Get the insider secrets on perfectly baked fish in the blog link below.

Catch up here