Cashew Crusted Cod
The cashew crust not only adds texture but extra protein too
Ingredients
- 80 grams Cashew Nuts Unsalted
- 1 clove Garlic Small
- 1.5 tsp Lemon Juice
- 1 pinch Salt
- 1 pinch Lemon Pepper Black Pepper would work
- 1 tsp Honey
- 2 Cod Fillets
- Oil for Greasing
Instructions
- Preheat the oven to 180° Fan (360° Fahrenheit, 200° Conventional, Gas Mark 5)
- Oil a piece of foil that is large enough to tent around both pieces of fish. I go for twice the size of my baking tray.
- Put the Cashews, Garlic, Lemon Juice, Salt & Lemon Pepper in a food chopper and blitz into rough rubble.(If you don’t have a motorised chopper place cashews in a food bag and bash into bits, then mix with grated garlic, lemon juice salt and lemon pepper)
- Place Cod fillets onto the oiled side of the foil on a baking tray.
- Using a brush, apply the honey to the cod fillets, not a lot as this is the glue that will hold the crust onto the fish.
- Spoon half the mixture onto each of the cod fillets.If you have any left put it around the fish as it adds plenty of texture and really does taste great.
- Join the foil together and seal all the edges. You don’t want the foil touching the top of the cod, you want room for the steam to move around.
- Place in the oven and bake for 8–10 mins depending on the size of your cod fillet.
- Open the foil to allow the topping to brown for a further 5 mins. Be careful opening the foil as the steam will escape.
- Remove from the oven, transfer to a plate and enjoy. I love this served with steamed green beans and grated raw carrot.