Preheat the oven to 180C/160C fan/Gas 4. Peel the mango and carefully slice the fruit away from the stone. Chop into chunks then chop the cucumber to a similar size.
Toss with 2 tbsp mint, spring onion, chilli, oil and 1 lime juice then set aside.
Mix the coconut, breadcrumbs, zest of 1 lime, remaining mint and 1 tbsp of oil together. Top the fish with the crumb mixture then place on a baking tray and bake for 8-10 minutes until the fish flakes away. Serve with the mango salad.
- 1 mango
- ½ cucumber
- 3 tbsp mint, finely sliced
- 2 spring onions, finely sliced
- 1 chilli, finely sliced
- 2 tbsp (30ml) olive oil
- 1 lime, juiced & zested 1 sliced
- 25g (1oz) desicated coconut
- 25g (1oz) dried breadcrumbs
- 4 cod fillets
Top Tip for making Coconut, Fish and Mango Salad
This dish could be made with any white fish – don't forget the freezer section sometimes its much cheaper.
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