• 1 pound cod, cut into 68 ounce portions
  • 1 egg
  • 1/2 cup panko crumbs
  • 1/2 cup shredded coconut (chopped)
  • 1 tablespoon honey
  • salt and pepper, to taste
  • half a lime, juice squeezed
  • 12 tablespoons chopped cilantro for garnish
  • lime wedges for serving
  • sweet chili sauce for drizzling 
    1. Preheat oven to 350 °F.
    2. Warm the honey in a microwave-safe cup for 15 seconds with a splash of water so it can be easily mixed.
    3. Combine the honey, lime juice and egg in a small bowl, whisk until honey dissolves. Set aside. Combine the panko crumbs and shredded coconut on a plate or pie dish. Mix and set aside.
    4. Pat the cod filets dry using a paper towel, season each side with salt and pepper.
    5. Dip the filets in the egg mixture and then dredge in the coconut/breadcrumb mixture. VARIATION: Add crushed wasabi peas to the coconut/panko mix for an extra kick! 
  1. Bake for 20 minutes. If you would like more toasted coconut, broil on high for an additional 3-5 minutes. Serve immediately sprinkled with cilantro and with lime wedges