Crispy Baked Coconut Crusted Tilapia!

Ingredients

2 Tilapia Fillets, (about 1/2 lb or 4 oz each)

1/4 cup Coconut flakes, (I used unsweetened)

1/4 cup Panko breadcrumbs (or breadcrumbs of choice)

1/4 tsp Salt

1/4 tsp Garlic powder

1/8 tsp Pepper

1 tbs Coconut flour (or oat flour, or flour of choice) 1

1 Egg white

Optional: 1 pkt stevia added to the breadcrumb mixture for a slightly sweet/salty taste

Method
The estimated total time to make this recipe is 20-25 minutes.

1

Preheat oven to 425 degrees. Line a baking pan with foil, (for easy clean up), and set a wire rack on top. Spray the rack with non-stick spray. (Note: A wire rack allows for both sides of the fish to get crispy without the need to flip the fish mid-way through cooking. If you don’t have a wire cooling rack, simply place the fish on a baking sheet and gently flip halfway through cooking.)

2

In a small bowl, combine the coconut flour, panko bread crumbs, and the seasoning. In a separate small bowl, add the egg whites and lightly beat with a fork.

3

Start by dipping each tilapia filet in the egg whites, followed by the coconut/breadcrumb mixture. Cover each piece of fish completely in the coconut/breadcrumb mixture and press lightly, so the coating adheres. Once coated, gently place each piece of fish on the wire rack. Spray each piece of fish lightly with non-stick cooking spray. (This makes the crust extra crispy!)

4

Bake fish for 18-22 minutes, or until coconut crust is lightly golden brown and the fish fully cooked, (it will be white and flakey in the center). Enjoy!