Coconut Crusted Cod with Vanilla Sauce

Name: Coconut Crusted Cod with Vanilla Sauce
Yield: 4
Ingredients: '1 1/2 cups of shredded coconut'; '1 cup of tapioca flour'; '1/3 cup of butter'; '2 tablespoons of chopped parsley'; '2 tablespoons of lime juice'; '4 tablespoons of salt'; '1 cod fillet (800g) without skin'; '1 teaspoon of ground black pepper'; 'Vanilla sauce'; '2 cups of milk'; '1 cup of coconut milk'; '1/2 cup of cornstarch'; 'Salt and white pepper to taste'

1
'1 1/2 cups of shredded coconut'
2
'1 cup of tapioca flour'
3
'1/3 cup of butter'
4
'2 tablespoons of chopped parsley'
5
'2 tablespoons of lime juice'
6
'4 tablespoons of salt'
7
'1 cod fillet (800g) without skin'
8
'1 teaspoon of ground black pepper'
9
'Vanilla sauce'
10
'2 cups of milk'
11
'1 cup of coconut milk'
12
'1/2 cup of cornstarch'
13
'Salt and white pepper to taste'

Ingredients

1
'1 1/2 cups of shredded coconut'
2
'1 cup of tapioca flour'
3
'1/3 cup of butter'
4
'2 tablespoons of chopped parsley'
5
'2 tablespoons of lime juice'
6
'4 tablespoons of salt'
7
'1 cod fillet (800g) without skin'
8
'1 teaspoon of ground black pepper'
9
'Vanilla sauce'
10
'2 cups of milk'
11
'1 cup of coconut milk'
12
'1/2 cup of cornstarch'
13
'Salt and white pepper to taste'

Directions

1
'1', Temporarily season the cod with 3 tablespoons of salt and lime juice. Reserve
2
'2', Preheat the oven to medium temperature
3
In a bowl, mix together the remaining ingredients to obtain a crumbly texture
4
'3', Place the cod fillet in an oiled baking dish and cover it with the crumb mixture
5
Press lightly with your hands
6
Bake for 20 minutes or until the fish flakes easily with a fork
7
'Manjar-branco'
8
'1', In a saucepan, mix together the milk, coconut milk, and cornstarch over low heat, stirring constantly, until it thickens to a creamy consistency
9
Season with salt and white pepper
10
'2', Serve individual portions by distributing the vanilla sauce and topping with a portion of the cod
11
Serve immediately.