When our friends Shanti and Steve had settled on making the Jerusalem Mejadra out of Yotam Ottolenghi’s new cookbook, I thought fish might be a perfect compliment to the Mediterranean theme! The lentils and fervent spices called for in the Mejadra provoked memories of my intrepid travels across India, and so coconut wove its way into this ultra-satisfying crusted cod! And the coriander pops with pizazz and crackles gently with each bite. Gorgeous.




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Coconut and Coriander Crusted Cod

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings


  • Cod – 1.5 lbs cod filet, or 2 large filets cut into halves
  • Fish Marinade:
  • Coconut vinegar or Apple cider vinegar – 2 tablespoons
  • Soy sauce – 2 tablespoons light soy sauce
  • Extra virgin olive oil – 2 tablespoons
  • Sea salt – 1/2 teaspoon
  • Black pepper – 1/4 teaspoon, freshly ground
  • Agave syrup – 1 tablespoon
  • Rice wine vinegar – 1 tablespoon seasoned rice wine vinegar
  • Lemon juice – 1 teaspoon preserved lemon juice or fresh squeezed lemon juice
  • Garlic – 1 teaspoon, crushed or minced
  • Coconut and Coriander Crust:
  • Coriander seeds – 1.5 tablespoons
  • Cumin – 1.5 teaspoons
  • Yellow curry powder – 1.5 teaspoons
  • Coconut shreds – 1.5 cups coconut shreds
  • Egg – 1 egg
  • Coconut milk – 1/4 cup
  • All-purpose flour – 1 cup
  • Sunflower oil – 3 tablespoons
  • Garnish:
  • Parsley and Lemon wedges – chopped parsley and lemon wedges


  1. Rinse and pat the fish dry, separating it into smaller portion-sized filets.
  2. Mix all of the marinade ingredients in a bowl and pour them into a large ziplock bag. Add the filets and seal the Ziplock. Place the bag in the refrigerator for 30 minutes.
  3. Toast and grind the coriander in a molcajete, mortar and pestle or spice grinder. Transfer to a large plate and mix in the cumin, curry and coconut shreds with the coriander.
  4. In a small bowl, beat together the egg and coconut milk.
  5. Pour the flour onto a second large plate.
  6. Remove the fish from the Ziplock and transfer to a third large plate. Move the filet down the assembly line in this order: dunk the fish in the flour; brush the fish with the egg and coconut wash; and last, coat the fish with spices and coconut shreds. Lay the crusted fish on a fourth clean plate or other surface until the oil is hot…
  7. Heat the sunflower oil in a large frying pan over high heat. When the oil is hot (add just one droplet of water to check if it sputters), add the fish. Sizzle each side for about 5 minutes, until the crust turns brown and then flip the fish. Check the thickest part to see if it is opaque (not translucent), white and flaky – this is done. Continue with each filet.
  8. Transfer the fish to a plate and keep warm before serving. Garnish with chopped parsley and lemon wedges.


Allergens: fish, milk

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