Shredded coconut adds a flavor boost - think spring on your plate. Panko are heftier than standard bread crumbs, to add more crunch. Try it atop chicken or pork cutlets, or a naturally-oily fish such as salmon or sea bass.
2 x 4-6 oz white fish fillets, salmon or chicken breast or pork cutlet
Side of vegetables such as spinach or steamed green beans, to serve
2 ⅔ TBS panko breadcrumbs
2 ⅔ TBS shredded coconut
1 ½ tsp Bayleaf Black Pepper Preserved Meyer Lemon Paste
1 tsp chopped flat leaf parsley
½ tsp grated lemon or lime zest
2 tsp melted butter or oil
Preheat oven to 375F. Combine in a bowl all ingredients for the topping. Pat fish fillets dry with paper towel. Spread topping over the top of each fillet and place on a baking tray lined with baking paper. Bake for 10-12 minutes until cooked.
Note: Recipe is for baking, but we’ve also made this on the stove top, prepared like a cutlet/schnitzel. Some of the crumb crust falls off during stove-stop preparation, but we don’t always want to turn on the oven, so we add the extra crispy coconut panko bits back onto the fish when serving.
Recipe created by cookbook author and food consultant Brigid Treloar for If & When.