Crispy Coconut Fish & Slaw

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Step 1

Preheat oven to 425F, and line a baking sheet with parchment paper.

Step 2

Spread half of the cream of celery soup into a shallow dish or pie plate. Dredge fish fillets in soup to coat evenly.

Step 3

In another shallow dish, mix Panko and shredded coconut to combine. Press fish fillets into crumb mixture until well coated, and arrange on the parchment lined baking sheet.

Step 4

Bake the fish in the centre of the oven until the crumb mixture is crispy and golden, and the fish flakes easily with a fork, about 15 minutes.

Step 5

Meanwhile, in a large bowl, whisk together the other half of the soup, sour cream, lime zest and juice, sweet chili sauce, salt and pepper. Stir in red and green cabbage, carrots and green onion. Serve with fish.