Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a shallow bowl, combine the shredded coconut, panko breadcrumbs, salt, pepper, and garlic powder.

In another bowl, whisk together the eggs and lime juice until well combined.

Dip each fish fillet into the egg mixture, allowing any excess to drip off, then coat it in the coconut mixture, pressing gently to adhere.

Place the coated fillets on the prepared baking sheet and drizzle with olive oil.

Bake for 15-20 minutes, or until the fish is cooked through and the coating is golden brown.

While the fish is baking, prepare the mango salsa by combining the diced mango, red bell pepper, red onion, jalapeño (if using), cilantro, lime juice, and salt in a bowl. Mix well and set aside.

Once the fish is done, serve it hot with a generous spoonful of mango salsa on top.