Savannah's Coconut Cod with Jasmine Rice and Mango Salsa

Description: A refreshing meal perfect for a hot summer night when you just don’t feel like cooking, this meal takes under 30 minutes and brings together the tastes of summer.

Ingredients (per 3 servings):

• Package of jasmine rice
• 1 lb Cod filets (cut into 3 pieces)
• 1.5 cup Panko bread crumbs
• 1/2 cup shredded coconut
• 1 egg
• 1 Mango diced
• 1 jalapeño (chopped small)
• Half avocado diced
• 1/2 cup cherry tomatoes (cut in half)
• 1/4 red onion diced
• Juice of 1 lime
• Handful of chopped cilantro

Directions:

Cook jasmine rice according to package directions. Add a tsp of butter and salt and pepper after it's cooked.

Cut the cod into 3 filets, dip in egg and then into the Panko/coconut mixture.

Cod can be cooked in an air fryer 390^oF for 12 minutes or in the oven at 375^oF for around 15 minutes.

Mango salsa - chop up all ingredients and mix them together, I like to chop everything to different sizes, squeeze in the lime juice and toss in the cilantro, just give it a good stir, and it’s ready.

Just like that, dinner is served!

This meal reheats well in the air fryer or microwave so is a good option for meal prepping.

The mango salsa can also be used as a snack paired with some blue corn tortilla chips.

Nutritional Profile: 573 calories / 56g carb / 23g fat / 27g protein