Don’t let the fancy picture fool you: this delicious and healthy dinner recipe is super-easy, and gets rave reviews whenever I serve it. Wild-caught cod is an excellent source of lean protein and tastes incredible when served alongside this fresh and fruity mango compote. Pair with a side salad of dark leafy greens or some homemade sweet potato fries for a beautifully balanced meal.
Prep Time: 60 minutes (marinating)
Cook Time: 15 minutes
Total Time: 75 minutes
- 4 x 6 ounce cod-fillets, wild-caught
- 1 cup coconut milk, full-fat
- 1 teaspoon lemon juice
- 1 tablespoon coconut oil, melted
- 1/2 cup almonds, dry-roasted
- 1/4 cup shredded coconut, unsweetened
- 1/2 teaspoon fresh lemon zest
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon sea salt
- 1 mango, peeled and sliced
- 1 teaspoon lime juice
Place the cod fillets in a shallow dish and pour coconut milk and lemon juice over the top. Marinate in the fridge for 1 hour, or overnight.
Preheat the oven to 400F and lightly grease the bottom of an 8×8 baking dish with 1 teaspoon of coconut oil.
In a food processor, mix almonds until finely chopped. Add coconut, lemon zest, parsley, and sea salt to the processor and pulse a few times, or until mixed together. Set nut mixture aside on a plate.
Remove the marinated fish from the fridge and press each fillet into the nut mixture, coating it. Place each coated fillet onto the baking dish. Drizzle remaining coconut oil over the top and bake for 15 minutes.
Meanwhile, blend the mango (including the pulp and juice) and lime juice in a blender until smooth. Set aside.
Remove the fish from the oven and serve between 4 plates. Drizzle mango sauce over each cod fillet. Serve with a side salad, cauliflower mash or rice, roasted potatoes, or steamed vegetable of your choice.