Coconut Breaded Cod with Cilantro Rice

If you’re anything like me, you’re always searching for that perfect balance between healthy, delicious, and easy. This Coconut Breaded Cod with Cilantro Rice hits every note. It’s a one-skillet fish dinner that’s light yet satisfying, packed with herby green sauce, creamy coconut rice, and crispy toasted breadcrumbs—no frying required. Best of all, it’s ready in under 45 minutes, making it perfect for a weeknight dinner or a casual dinner party. It’s also great if you want a ton of leftovers throughout the week.

This dish is injected with some of my favorite accessible ingredients that still pack a punch – from coconut milk, cumin and coriander, shredded coconut flakes and zhoug-style cilantro sauce. It brings together comfort, color, and freshness in every bite.

As a pescatarian, I love any fish dish, and it’s nice to have one that is both easy and classy. You can dress her up or dress her down!

Why make this coconut breaded cod with cilantro rice

If you’re wondering what makes this dish so craveable and practical, here are a few standout reasons to add this to your dinner rotation:

• One-Pan Simplicity – We use one pan in a few different ways, but this still makes it minimal cleanup, maximum reward!
• Balanced Eating – This recipe has both a simple protein, tons of vegetables, sustaining carbohydrates and healthy fats.
• Simple but Flavorful – Spices, citrus, herbs, and coconut make every bite vibrant, you don’t get tired of it and you can scale the heat up and down as you need.
• Customizable – Swap in your favorite white fish, skip the coconut, or easily make it spicier or milder!
• Impressive Presentation (for you or others!) – Elegant enough for guests, simple enough for a Tuesday. Also, great for leftovers.

Ingredients you will need for this coconut crusted cod

Everything here is easy to find at your local grocery store. Many of these are pantry staples, which makes the flavor reward that much simpler.

For the coconut breadcrumb topping:

• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 2 slices (1.5 oz) sourdough bread
• 1/4 cup (0.75 oz) unsweetened shredded coconut
• 2 tablespoons extra-virgin olive oil
• Diamond Crystal kosher salt
• Freshly ground black pepper

For the cilantro rice and cod:

• 1 1/2 cups (10 oz) white rice, I like a short grain rice, but many varieties work!
• 1 (13.5 oz) can full-fat coconut milk
• 1 3/4 cups (15 oz) water
• 1 1/2 pounds cod, or halibut, tilapia, or another mild white fish
• Diamond Crystal kosher salt
• Freshly ground black pepper

For the zhoug-inspired cilantro sauce:

• 3 cups (3 oz) fresh cilantro, leaves and stems
• 2 small (1.5 oz) jalapeños, seeds removed for mild heat
• 3 garlic cloves
• Juice of 1 lemon, plus wedges for serving
• Cold water, as needed to thin the sauce

What is zhoug? (and why you’ll love it here)

The green sauce in this recipe is inspired by zhoug (also spelled zhug or skhug), a Middle Eastern herb sauce made from fresh cilantro, chili peppers, garlic, spices, and olive oil. It’s bold, spicy, and aromatic—kind of like chimichurri’s fiery cousin.

Zhoug originates from Yemen but is widely used across Middle Eastern cuisines. Traditionally, it’s served with as a sauce or addition to dips, but here it adds a punchy, herby contrast to the creamy coconut rice and mild cod.

In this version, we’ve simplified zhoug by blending cilantro, jalapeños, garlic, lemon juice, and a pinch of salt—so it’s a spin from the original but still very true to the bones of the recipe. It’s quick, fresh, and adds instant vibrancy to this dish.

How to make this recipe

This dish breaks down into three easy steps: make the crunchy topping, simmer the rice, and steam the cod—all in the same pan. Here’s how to make it:

1. Toast the coconut breadcrumbs

Start by blending the cumin seeds, coriander, and sourdough crumbs into a fine mixture. Next, heat olive oil in a large skillet over medium heat and toast the breadcrumb mixture with a half teaspoon of salt for 3–4 minutes. Add the shredded coconut and continue to cook for another 2–3 minutes until golden and fragrant. Remove from the skillet and set aside.

Tip: Make sure to get the breadcrumbs to a deep, toasty golden —it brings a ton of texture and a subtle sweet-nutty flavor that makes the dish feel fried… without the frying.

2. Simmer the rice in coconut milk

In the same skillet, combine your rice, coconut milk, and water. Bring it to a simmer over medium heat, then lower the heat and cover. Let it cook undisturbed for 20–30 minutes. The result? Creamy, aromatic rice with a hint of sweetness and depth.

3. Make the cilantro sauce

While the rice cooks, make your zhoug-inspired green sauce. In a food processor or blender, blend cilantro, jalapeños, garlic, and lemon juice. Add a few splashes of water if needed to get a spoonable consistency. Season with salt.

4. Add the cod and finish the dish

When the rice is nearly cooked and most of the liquid is absorbed, stir in half the green sauce. Season your cod fillets with salt and pepper, then nestle them gently into the rice, and cover. Steam for about 10–12 minutes, or until the fish is opaque and flakes easily with a fork.

Finish by gently swirling the remaining sauce into the rice surrounding the fish. Top each fillet with a generous handful of the toasted coconut breadcrumbs.

5. Serve & Garnish

Lastly, garnish with more cilantro and lemon wedges. Serve right out of the skillet for a casual family-style presentation, or plate it up for a homey yet elevated feel.

Tips and tricks

• Make sure to use your salt. This recipe has many flavorful elements, but they all need salt to make them sing. I have salting guidelines, but use your palate, taste often, and feel free to add salt as you need! It makes the dish come to life.
• Use the right rice. Short grain rice will absorb the coconut milk best and get all creamy and delicious. Long grain rice, like Jasmine or Basmati, will be a bit fluffier and not as thick. Follow your personal preference!
• Gluten-free option? Swap sourdough for gluten-free breadcrumbs.
• Want more heat? Leave the seeds in the jalapeños, it is spicy, but the kick is worth it!
• Don’t skimp on the lemon juice. The sweetness from the coconut rice needs an acid, so if you have lemon wedges for serving, use them!

How to store

After making it, I like to portion it out individually and store in airtight containers in the fridge. It will keep for up to 4 days. For maximum crispiness, store the breadcrumbs separately and toast them in a pan over medium heat before reusing your leftovers. Sprinkle them on top and the fish will taste just as crispy as Day 1!

Watch the recipe here

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