Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper, lightly spraying with olive oil.

Set up three shallow dishes: one with gluten-free flour, one with beaten eggs, and one with shredded coconut, panko, garlic powder, paprika, and salt.

Pat the white fish dry, then coat it in flour, dip it in the egg, and finally coat it in the coconut-panko mixture.

Place the coated fish on the baking sheet, lightly spray with olive oil, and bake for 16-18 minutes, flipping halfway through.

Prepare the mango salsa by mixing chopped mango, red onion, cilantro, jalapeño, and lime juice in a medium bowl.

Once the fish is baked, plate it and top generously with mango salsa, garnishing with additional cilantro.