Coconut crusted & baked cod served with a tropical salsa. Comes with cilantro rice, ginger carrots & cucumber pineapple slaw.
- 1 pan fish
- 1 pint salsa
- 1 lemon
- 1 pan rice
- 1 pan carrots
- 1 container slaw
- 4 oz. dressing
- Preheat oven to 350. Add 1-2 tablespoons of water to pan of rice and recover. Once oven is up to temp add covered pan of rice, uncovered and uncovered pan of fish. Bake 20-30 minutes until internal temperature of 165 for rice and carrots and once breading is golden and fish is up to 145 degrees.
- Cut lemon into wedges.
- Toss salad with as much dressing as desired.
- Divide and fish and rice and carrots onto dinner plates, top fish with salsa, garnish with lemon. Serve slaw on the side in small bowls or plates.