How to Bake Coconut Fish with Zesty Tomato Sauce: The…

Ingredients

• 4 (6-ounce) white fish fillets (e.g., cod, tilapia)
• 1 cup (100 g) unsweetened shredded coconut
• 1/2 cup (60 g) panko breadcrumbs
• 1 large egg
• 1 tablespoon (15 ml) lime juice
• Salt and pepper, to taste
• 1 can (14 ounces/400 g) diced tomatoes, preferably with basil
• 2 cloves garlic, minced
• 1 tablespoon (15 ml) olive oil
• 1 teaspoon (5 g) sugar
• 1/2 teaspoon (2 g) red pepper flakes (adjust to taste)
• Zest and juice of 1 lime