Coconut Lime Crusted Cod

Cod, you bore me.

Until now.

I frequently buy wild cod in the frozen section at Trader Joe's because it's an inexpensive source of lean protein, but without fail, I end up making it the same way every time - and not loving it.  Butter, lemon, salt, pepper. Bake. BLAH. The end.

Not today. Today, I consulted the oracle of Google for some guidance on how to take cod from basic to "may I have some more, please?" 

I found just what I needed: Coconut Lime Crusted Cod.

This fish was so good that I stood at the stove and ate a piece of it right out of the baking dish. The recipe came together with almost the same amount of effort as my usual boring butter-lemon routine. This one's a keeper!

This Coconut Lime Crusted Cod would be excellent served with pureed sweet potatoes (I like to add cinnamon or sometimes orange juice/zest for more flavor) and a green veggie! 

Adapted from Mama's Weeds


4 -5 cod fillets, room temperature
1 egg, beaten
1/4 c coconut oil, melted
3/4 c. unsweetened shredded coconut
1 lime, juiced
salt and pepper


1. Preheat oven to 350. Place fish filets in a glass baking dish. Season lightly with salt and pepper. Set aside. 

2. In a small bowl, combine egg, coconut oil, shredded coconut, lime juice, salt and pepper. Stir to combine. 

3. Generously spread coconut mixture over the fillets. Bake at 350 degrees for about 15 – 20 minutes, or until fish is white and flakey.  For final 2 minutes, turn the broiler on to brown the crust. 

COOK'S NOTES: I had leftover topping! You don't have to use it all. The baking time of the fish will vary slightly depending on the size of your filets.