Coconut Crusted Tilapia Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.In a shallow dish, combine shredded coconut, breadcrumbs, salt, and pepper.
• STEP 3.Dip each tilapia fillet into beaten eggs, then coat it with the coconut mixture, pressing gently to adhere.
• STEP 4.Place the coated fillets on the prepared baking sheet and drizzle with melted butter or olive oil.
• STEP 5.Bake for 15-20 minutes, or until the coconut crust is golden brown and the fish is cooked through.
• STEP 6.Serve the coconut crusted tilapia hot with a squeeze of fresh lemon juice and garnish with chopped cilantro or parsley.
• STEP 7.Enjoy this delicious and tropical-inspired dish!

Cooking Tips

• Make sure to pat dry the tilapia fillets before coating them to ensure the coconut mixture sticks well.
• For extra flavor, you can add some spices like paprika, garlic powder, or curry powder to the coconut mixture.
• If you prefer a lighter version, you can also pan-fry the coated tilapia fillets in a little oil instead of baking them.

Storage and Serving

• Leftover coconut crusted tilapia can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the fish in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the reheated tilapia with a fresh salad or use it as a filling for fish tacos or sandwiches.