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Coconut Almond Crusted Cod

Coconut Almond Crusted Cod by Cooking in Stilettos | Simple, yet bursting with tropical flavour!


  • Cooking Spray
  • 1 cup of slivered almonds
  • ½ cup of unsweetened coconut shreds
  • Zest of one lime
  • teaspoon of cayenne pepper
  • ¼ teaspoon of freshly cracked black pepper
  • ¼ cup of light coconut milk unsweetened
  • Juice of one small lime
  • Four 6-ounce cod filets
  • ½ teaspoon of kosher salt
  • Lime wedges for serving


  • Preheat your oven to 425 degrees F.
  • In a food processor, whirl together the coconut, almonds, a bit of lime zest, black pepper and cayenne pepper for about 10 – 15 seconds. Pour in a dish and set aside.
  • In a baking dish, whisk together the light coconut milk and lime juice. Set aside.
  • In a third baking dish (preferably a 9 x 13 or so), spray with the cooking spray.
  • Take the cod, dry it a bit with paper towel and sprinkle with salt.
  • Dip the cod filets in the coconut milk mixture, making sure that all sides are covered.
  • Crust the cod on all sides with the coconut almond mixture and place in the prepared baking dish.
  • Continue with the rest of the cod and, when the prepared cod filets are ready, lightly spray the tops with a bit of baking spray and bake for about 12 - 15 minutes. The topping should be browned and the fish should be opaque and lightly flake with a fork.
  • Enjoy!