Coconut-Crusted Fish with Plantain Mash

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Flaky fish coated in toasted coconut and spices, served with creamy mashed plantains for a coastal-inspired meal. This East African-inspired seafood recipe, ready in about 35 minutes, pairs tilapia fillets, fresh coconut, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, 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.

Ingredients

• 4 (6 oz each) tilapia fillets
• 1/2 cup fresh coconut
• 1/4 cup all-purpose flour
• 1 tsp paprika
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 2 medium plantains
• 2 tbsp butter
• 1/2 tsp salt

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Instructions

1. Step 1: Preheat oven to 400°F. In a shallow dish, combine 1/2 cup grated fresh coconut, 1/4 cup all-purpose flour, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge each of the 4 (6 oz) tilapia fillets in the mixture, pressing gently to adhere.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the fish fillets and cook for 2 minutes per side until golden brown, then transfer the skillet to the oven and bake for 12-15 minutes until the fish is opaque and flakes easily.
3. Step 3: While the fish cooks, peel and slice the 2 medium plantains into 1/2-inch thick pieces. Boil in salted water for 15 minutes until tender, then drain and mash with 2 tbsp butter and 1/2 tsp salt until smooth.