Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray it with olive oil to prevent sticking.

Set up three shallow dishes: one with flour, one with beaten eggs, and the last with a mixture of coconut flakes, panko, garlic powder, paprika, and salt.

Pat the fish fillets dry. Dredge each fillet in flour, dip in the eggs, and then press into the coconut mixture until fully coated.

Arrange the coated fish on the baking sheet, spray the tops lightly with olive oil, and bake for 16–18 minutes, flipping halfway through, until golden brown.

While the fish bakes, combine diced mango, chopped cilantro, and a pinch of salt in a bowl. Mix gently and let chill until serving.

Serve the Tropical Coconut Crusted Fish topped with mango salsa and garnish with extra cilantro.