Roasted Cod with Cashew-Coconut Topping Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: TOPPING
3/4 cup roasted, salted cashews, finely chopped
3/4 cup unsweetened flaked coconut
2 teaspoons olive oil
1/2 teaspoon curry powder
2 teaspoons finely grated lime zest
3 tablespoons chopped cilantro
FISH
olive oil, for the pan
2 pounds skinless cod fillet, cut into 4 evenly sized pieces
kosher salt and freshly ground black pepper
1 teaspoon ground coriander
1/2 teaspoon curry powder
lime wedges, for serving
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Directions: |
Directions:For the topping:
Preheat the oven to 350 F and line a baking pan with parchment paper.
Toss the cashews and coconut with the oil, curry powder and 1/4 teaspoon salt. Bake, stirring once or twice, until the coconut is golden-brown, about 5 minutes (be careful, it can burn quickly towards the end).
Stir in the lime zest and cool completely. Transfer to a bowl and stir in the cilantro.
For the fish:
Increase the oven temperature to 425 F and line a baking pan with parchment paper. Drizzle the pan with olive oil and place the fish on top and sprinkle all over with salt and pepper, turning the fillets to coat them with the oil. Sprinkle the top of the fish with the coriander and curry powder then roast in the oven until the cod is just cooked through and flakes apart easily, 12-15 minutes.
To serve:
Serve the fish with the cashew-coconut topping and lime wedges on the side. |
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Number Of
Servings: |
Number Of
Servings:4 servings |
Preparation
Time: |
Preparation
Time:15 minutes |
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