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

Prepare three shallow dishes: one with almond flour or coconut flour, one with beaten eggs, and one with unsweetened shredded coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt.

Pat the white fish fillets dry. Dip each fillet into the flour, then eggs, and finally press into the coconut mixture to coat evenly.

Arrange the breaded fish fillets on the baking sheet and lightly spray the tops with olive oil. Bake for 16 to 18 minutes, flipping halfway through.

While the fish bakes, combine diced mango, chopped red bell pepper, red onion, cilantro, lime juice, and a pinch of salt and pepper in a bowl. Refrigerate the salsa.

Once the fish is golden, let it rest for a minute. Serve with mango salsa on top and garnish with extra cilantro.