Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper and a light spray of olive oil.

Set up three shallow dishes: one with gluten-free flour, another with beaten eggs, and the third with a mixture of coconut flakes, panko breadcrumbs, garlic powder, paprika, and salt.

Pat the fish fillets dry, dredge in flour, dip in eggs, and coat in the coconut mixture, pressing gently.

Place the breaded fillets on the baking sheet, spray tops with olive oil, and bake for 16–18 minutes, flipping halfway.

In a bowl, combine diced mango, red onion, and cilantro to prepare the mango salsa, letting it chill in the refrigerator.

Plate the baked fish, top each fillet with mango salsa, garnish with extra cilantro, and serve.