Coconut, Fish and Mango Salad Recipe

(1 rating)

  • Healthy
Preparation Time20 mins
Cooking Time10 mins
Total Time30 mins


  1. 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.

  2. Toss with 2 tbsp mint, spring onion, chilli, oil and 1 lime juice then set aside.

  3. 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.