Recipe by Danielle Renov

Sheet-Pan Mango and Coconut Sea Bass

Sheet-Pan Mango and Coconut Sea Bass add or remove this to/from your favorites
Parve Parve
Easy Easy
6 Servings


- Tree nuts

Put Danielle’s tropical style Sea Bass dinner on your menu this week. It’s easy, filling, and flavorful. You’ll feel like you’re on vacation with every bite! Watch the episode here.


Main ingredients

  • 1 teaspoon Gefen Black Pepper

  • fresh cilantro for garnish

  • 1 and 1/2 teaspoons unsweetened shredded coconut

  • 1 tablespoon coconut cream

  • 1 clove garlic

  • zest and juice of 1 lime

  • 1/2 cup roasted macadamia nuts, chopped/crushed with a rolling pin

  • 1 cup cubed mango

  • 1/4 teaspoon Gefen Olive Oil

  • 8 shishito peppers, divided

  • 1 tablespoon salt

  • 6 fillets Chilean sea bass (or 1 6-inch piece, with 5 vertical slits cut almost all the way through)

  • 12 ounces fresh string beans washed and dried with ends trimmed

  • Gefen Non-stick Cooking Spray

Wine Pairing

Tzafona Riesling


Prepare the Sea Bass


Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).


In a blender, blend mango, lime, salt, pepper, one shishito pepper, garlic and coconut cream into a puree.


Spray a sheet pan with cooking spray. Place sea bass onto the pan. Spoon one tablespoon of marinade over each piece of fish and rub to coat. Reserve remaining marinade for string beans and shishitos.


Sprinkle one tablespoon of macadamia nuts over the top of each piece of fish. Top each fillet with one-fourth teaspoon shredded coconut.


Spread shishitos and string beans onto remaining space on sheet pan. Spread remaining marinade over string beans and peppers and lightly toss to coat. Drizzle veggies with olive oil.


Place in the oven and bake for 30-35 minutes until fish is cooked to your liking and vegetables are cooked through. Serve over greens with a drizzle of balsamic vinaigrette and fresh cilantro.

Sheet-Pan Mango and Coconut Sea Bass

Please log in to rate


Notify of
Oldest Most Voted
Inline Feedbacks
View all comments
3 years ago

2 questions HI! my 9 year old daughter is a huge fan (she has become quite the chef during corona thanks to kosher.com!!) and has been begging me to make this for months 🙂 so I’d like to try to make this as a special dish for Rosh Hashana as promised, and I have a couple of questions: is there another fish similar to sea bass that would work as well? it’s so expensive and not even available where I live– otherwise I will try to ask a relative to pick some up in a kosher store and bring it when they visit. (if so is it sold frozen usually or fresh? this will affect how we need to transport it)

Also, I would serve as an appetizer (for simanim) so thinking of skipping the green beans. do you think that makes sense or does it “need” the green beans? Thanks so much! This sounds amazing and we are excited to try it l’kavod yom tov!

Mark your comment as a question
Miriam Bashevkin
Miriam Bashevkin
4 years ago

Leave out the garlic Hi, do you think I could just leave out the garlic for a guest who can’t have garlic or with the flavor be significantly compromised? Thank you!

Mark your comment as a question
Reply to  Miriam Bashevkin
4 years ago

Yes, you can leave out the garlic.

1 year ago

Wow! This is heaven and really easy to make!

dalia bitton
dalia bitton
3 years ago

Hi I live in Israel do you know where I can get limes and chichito peppers?