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Betsy Block

Coconut Fish

TOTAL TIME: no time at all, really (15 minutes)

SERVING SIZE: 2 adults and 2 kids (especially if one doesn't eat fish)


1 lb. skinned fish filets (BD used sole)
1 Tbsp. olive oil
1 Tbsp. unsalted butter, cut into bits
1 Tbsp. lemon juice
salt and pepper to taste
1 cup panko (we've had some questions about panko here at Mama Cooks - these are especially light and crunchy Japanese bread crumbs, but any bread crumbs will do)
cup dry, unsweetened coconut flakes
lime slices for garnish


Preheat oven to 400 degrees.

Oil a glass pan (we used a 9 x 13"). Place the fish filets in the pan in a single layer; salt and pepper them.

Mix the bread crumbs and coconut together, then sprinkle this generously over the fish. Drizzle it all with lemon juice and butter. Bake for 5-7 minutes, then jazz it up under the broiler until brown, about two more minutes.

Garnish with lime. Raise a fork to Violet. (See Requiem for a Fish for more about poor Violet.)