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

Place the almond flour in one shallow dish, beaten eggs in another, and combine the shredded coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt in a third dish.

Pat the fish fillets dry with paper towels.

Dip each fish fillet into the flour mixture, then coat with egg, and finally press into the coconut breadcrumb mixture until fully coated.

Arrange the coated fish on the prepared baking sheet and lightly spray the tops with olive oil.

Bake for 16–18 minutes, flipping halfway through, until the coconut crusted fish is golden brown and the fish flakes easily with a fork.

While the fish bakes, combine the diced mango, bell pepper, red onion, cilantro, lime juice, salt, pepper, and jalapeño in a bowl.

Chill the mango salsa until ready to serve.

Serve the baked coconut fish warm with generous spoonfuls of fresh mango salsa.