Crispy Coconut Baked Fish Fillets

Crispy Coconut Baked Fish Fillets are a quick and tasty. Perfect for a weeknight meal. But then, there’s a coconut-cilantro sauce that makes them special enough for company. I partnered with Stonyfield Yogurt to bring you this recipe.

Crispy Coconut Baked Fish Fillets

Spring is here! And with the hope of hot days ahead my mind has drifted to tropical flavors. And so, this week I’m bringing you two tropical recipes. Today it’s Crispy Coconut Baked Fish Fillets. Later in the week it’s Tropical Breakfast Skewers. These recipes will definitely bring sunlight into your days.

I really love coconut shrimp and I’ve played with doing healthier baked versions at home. But coating each individual shrimp was a bit time-consuming. So I decided to use the coating on something bigger to save time. Coconut baked fish fillets were born. You can use tilapia or any mild white fish fillet.

My kids really like this dish, I think because of the bit of sweetness from the coconut. I ususall make it as a quick weeknight meal because I know they’ll eat it. But I also served these fillets when friends were staying with us for a few days. The coconut coating and the coconut-cilantro sauce (made from coconut milk, Stonyfield Greek yogurt, cilantro and lime juice) turned the otherwise simple fish, rice and broccoli dinner into something special.

Crispy Coconut Baked Fish Fillets

Looking for more easy fish recipes? I have info about how to cook fish from frozen over here. It’s so convenient for busy weeknights. And here’s a delicious recipe for Buffalo Sauce Cod with Fettuccine in Ranch Alfredo Sauce.

Another great way to use yogurt in your dinner is with this recipe for Indian Spiced Grilled Chicken with Yogurt Sauce.

Indian Spiced Grilled Chicken Kebabs with Yogurt Sauce

 Here’s my recipe for Crispy Coconut Baked Fish Fillets with Coconut-Cilantro Sauce:



Crispy Coconut Baked Fish Fillets

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings


This baked fish recipe is easy enough for any weeknight but the coconut-cilantro sauce makes it special enough for guests.


  • baking spray
  • 4 white fish fillets, such as tilapia (about 1.5 lbs.)
  • 1/2 cup Stonyfield Greek yogurt
  • 1/4 cup coconut milk
  • 1/2 tsp. salt, divided
  • 1/4 cup chopped cilantro
  • 1 tsp. lime juice
  • 1/4 cup panko bread crumbs
  • 1/4 cup sweetened shredded coconut
  • 2 tsp. vegetable oil


  1. Preheat oven to 450F. Spray a large baking pan with baking spray (or you can grease it with 1 teaspoon of olive oil or vegetable oil). Arrange the fish fillets on the pan.
  2. In a small bowl combine the yogurt, coconut milk and 1/4 teaspoon of the salt. Measure 4 tablespoons of this sauce into a separate small bowl. Brush the 4 tablespoons of sauce onto the tops of the fish fillets. To the remaining bowl of sauce add the cilantro and lime juice. Cover and refrigerate.
  3. In a small bowl combine the panko, shredded coconut, vegetable oil and remainig 1/4 teaspoon of salt. Sprinkle 1/4 of the crumbs down the middle of each fillet and then use your fingers to flatten and spread it, coating the top of each fillet. Bake until well browned and cooked through, 10-12 minutes.
  4. Meanwhile, to the remaining bowl of yogurt sauce add the cilantro and lime juice. Stir.
  5. Serve the fish with the cold yogurt sauce on the side.
Disclosure: I am a brand ambassador for Stonyfield meaning that they pay me to promote their products. All opinions are my own.

12 responses to “Crispy Coconut Baked Fish Fillets”

  1. Linda says:

    Seriously folks, I’m not a big “fish” person and I am always looking for an enjoyable recipe for fish.
    I used 4 frozen fillets of sole and it was fantastic!
    Do try this everyone as the even the yogurt cilantro sauce is so very good. 
    Thanks so much for sharing!

  2. […] For another great dinner idea that starts with frozen fish, be sure to also check out my recipe for Crispy Coconut Baked Fish. […]

  3. Kylie says:

    Thanks for the this great recipe! Just to be clear, should the lime juice and cilantro be added before or after refrigeration? I think the recipe says both.

  4. I love coconut shrimp and never thought to put it on tilapia. Thanks. Salt, pepper, paprika, panko and lemon juice are my staples but I am going to try this next time.

  5. […]  Crisy Coconut Baked Fish Fillet […]

  6. Cassie says:

    We have been eating a ton of fish lately and the flavors in this sound so fresh! Love it, Christine!

  7. Katie says:

    This sounds divine… Once I can start eating fish again I’m totally going to try this recipe.

  8. Love this simple fish recipe Christine! I’ve been making lots of fish this week, so I’m always looking for easy recipes. Would love it if you shared this in my community forum – you can link to your post there ( Someone was looking for easy fish recipes the other day.

  9. I can’t have coconut, but this looks fabulous! Pinned and Stumbled :)

  10. What a perfect dinner. I’ve a family whose love of fish is only eclipsed by their love of coconut. Pinning RIGHT now.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

Fill your busy life with great food!

Sign up to get my quick recipes and useful tips by email and receive my air fryer ecookbook as a free thank you gift.