Coconut-crumbed cod
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Coconut-crumbed cod
This speedy midweek meal takes just 25 minutes. Desiccated coconut creates a slightly sweet crumb for the fish, served with rice and chilli sauce
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
535Kcal
Fat
19gr
Saturates
10gr
Carbs
53gr
Sugars
3gr
Fibre
6gr
Protein
35gr
Salt
1.9gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 30g desiccated coconut
- 15g plain flour*
- 1 x 250g pack cod fillets (or similar white fish)
- 1 medium egg, beaten
- 100g basmati rice
- 1 x 200g pack baby corn and mangetout, halved
- 1 tbsp vegetable oil
- ½ x 30g pack coriander, leaves chopped
- zest of 1 lime, plus ½ tablespoon juice
- 2 tbsp Thai sweet chilli sauce
Step by step
- Mix the coconut and flour together in a shallow bowl. Pat the cod fillets dry then season; dip into the beaten egg followed by the coconut mixture to coat. Set aside.
- Cook the rice in lightly salted boiling water for 5 minutes, add the baby corn and cook for another 2 minutes then add the mangetout and cook for a final 2 minutes. Drain everything well and cover to keep warm.
- Meanwhile, heat the oil in a non-stick frying pan and fry the cod for 3-4 minutes on each side.
- Stir the coriander and lime zest through the drained rice and vegetables, and mix the sweet chilli sauce with the lime juice.
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Serve the coconut-crumbed cod fillets with the vegetable rice and spoon over the sweet chilli-lime mixture. If you like, cut the remaining zested lime into wedges to squeeze over.
*Use gluten-free flour if required.
