Coconut-Crusted Fish with Okra and Tomato Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fresh fish fillets coated in toasted coconut and served over a thick tomato-okra sauce with a hint of smoked paprika. This West African-inspired seafood recipe, ready in about 45 minutes, pairs Atlantic cod fillets, unsweetened shredded coconut, okra for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 2 West African cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat cod fillets dry with paper towels and season with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add fish and cook for 4 minutes per side until golden brown and flaky.
  2. Step 2: In the same skillet, add remaining 1 tbsp olive oil, then add garlic and sauté for 30 seconds until fragrant. Add chopped tomatoes, sliced okra, and diced bell pepper, stirring to combine.
  3. Step 3: Stir in 1 tsp smoked paprika and 1/2 tsp sea salt, then cover and simmer for 12 minutes until okra is tender and sauce thickens, stirring occasionally to prevent sticking.
  4. Step 4: Transfer fish to a plate and top with 1/4 cup toasted shredded coconut. Serve immediately with the tomato-okra sauce spooned over the top.

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