Baked fish fillets in a paleo crispy pistachio coconut crust served over the best zesty mango sauce. Perfect as a romantic dinner for two or to feed a crowd.
Preheat oven to 400"F
In the bowl of a small food processor chop the pistachios with the coconut until coarse with a nice texture. Transfer to a plate.
Pat the fish fillets dry with paper towels very well. Drizzle a teaspoon of the coconut oil on top and rub all over.
Sprinkle well all over with sea salt and red pepper flakes to your taste.
Place the fish on top of the chopped pistachio and coconut mix and use your hands to pat it to coat all over.
Add a drizzle of coconut oil to a baking sheet and place the Crusted fish on top. Drizzle a little more coconut oil on top and bake in the preheated oven for 10 to 15 minutes until cooked through. ( the baking time will depend on the thickness of the fillets and your oven, so keep an eye on it)
Meanwhile add the mangos, lime juice, olive oil and sea salt to a blender. Puree until smooth.
Drizzle a serving plate with some of the mango sauce and place the baked fish on top. Drizzle with more sauce and garnish with the lemon zest.