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. Or, if you just want a ton of great 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 the 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 Breaded 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
• 1.5 ounces sourdough breadcrumbs, about 2 slices or ¾ cup
• ¼ cup shredded coconut, unsweetened
• 2 tablespoons extra-virgin olive oil
• Diamond Crystal kosher salt
• Freshly ground black pepper

For the cilantro rice and cod:

• 1½ cups white rice, I like a short grain rice, but many varieties work!
• 1 13.5-ounce can of full-fat coconut milk
• 1¾ cups water
• 1½ 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 fresh cilantro, leaves and stems
• 2 small 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 Coconut Breaded Cod with Cilantro Rice

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

1. Toast the coconut breadcrumbs

Start by blending the cumin seeds, coriander, and sourdough crumbs into a fine mixture. Heat olive oil in your large skillet 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, 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

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.

Breaded Coconut Cod 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!

FAQ

Can I use a frozen white fish?
Yes! Just thaw it completely and pat it dry before cooking. I like to thaw my fish by placing it in the fridge the day before, or if you are in a hurry, you can wrap it in a plastic ziploc bag and run a small stream of cool water over it to thaw it in 15-30 minutes.

What’s a good substitute for coconut milk?
You can use light coconut milk or a plant-based milk like rice milk, but you’ll lose some creaminess and sweetness. For a non-coconut version, consider using rice milk or vegetable stock instead.

Is this kid-friendly?
Definitely! I would just skip the jalapeños if your children don’t love spice.

Can I make the green sauce ahead?
Yes—it keeps in the fridge for up to 3 days in an airtight container. Please note it may lose a bit of its color and vibrancy, but it will still be delicious!

What is the best way to store this recipe?
After making it, I like to portion it out individually and store in air-tight containers in the fridge. It will keep for up to 4 days. For maximum crispiness, store the bread crumbs 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!

And that is it for this Coconut Breaded Cod with Cilantro Rice!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Coconut Breaded Cod with Cilantro Rice

5 from 5 votes

This one-skillet meal is simple but satisfying and savory. Packed with bright flavor and tons of vegetables, it's a light fish dish that covers dinner in under 45 minutes. A green sauce brings the flavor, and a toasted coconut topping gives the fish a fish-fry feel, but without any frying. It's one of my favorite go-to dinners.

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Cook Time:30 minutes mins

Course: Main Course

Cuisine: Fusion

Keyword: cilantro, coconut, cod, dinner, rice, zhoug

Servings: 4 people

Equipment

• 1 small food processor or blender
• 1 large skillet with a tight fitted lid

Ingredients

• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1.5 ounces sourdough breadcrumbs about 2 slices or 3/4 cup worth
• 1/4 cup shredded coconut 0.75 ounces / 21 grams
• Diamond Crystal kosher salt
• Freshly ground black pepper
• Extra-virgin olive oil
• 1 1/2 cups white rice 10 ounces / 283 grams
• 1 can coconut milk 13.5 ounces / 382 grams
• 1 3/4 cup water 15 ounces / 420 grams
• 3 cups cilantro 3 ounces / 85 grams, plus more for garnish
• 2 small jalapeños 1.5 ounces / 42 grams
• 3 garlic cloves
• 1 lemon for juicing, plus wedges for serving
• 1 1/2 pounds of cod or your white fish of choice

Instructions

• In a small food processor or blender, pulse together the cumin seeds, ground coriander and sourdough breadcrumbs until fine.
• Place a large skillet with a tight-fitting lid over medium heat and add 2 tablespoons of olive oil, add the bread crumbs and season with 1/2 teaspoon of salt. Cook, giving it a head start for 3-4 minutes before adding 1/4 cup of shredded coconut. Cook an additional 2-3 minutes or until the coconut is golden. Transfer to a bowl and wipe out the skillet.
• To the skillet add a 13.5-ounce can of coconut milk, 1 1/2 cups of rinsed white rice, and 1 3/4 cups of water. Stir and bring to a simmer, then reduce the heat to low, cover and cook for 20-30 minutes, or until the rice has absorbed most of the liquid and looks creamy.
• In a small food processor or blender, add 3 cups of cilantro, 2 small jalapeños (seeds removed), 3 garlic cloves and the juice from 1 lemon. Blend into a chunky green sauce. It should be a bit thick, but thin it out with a few splashes of cold water if it needs some extra help blending. Season with a pinch of salt.
• Portion the cod into 4 pieces and season both sides with salt and pepper.
• When the rice looks thickened and creamy, stir in half of the green sauce. Then nestle the cod on top of the rice, cover the pan and let steam for 10-12 minutes or until the cod is opaque.
• Stir the remaining green sauce into the rice for some color. Scatter the toasted breadcrumbs on top of the cod pieces.
• Garnish with cilantro and serve with lemon wedges.

Notes

Note: 

If you are looking for other fish to do this with, I like halibut, tilapia, flounder, mahi mahi, or any mild white fish. They will typically steam in 6 minutes, since they are thinner than cod.