Ingredients
- 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
- 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
Chef notes
This dish is fast, easy and sure to impress. The unusual combination of spices and coconut make this delicate white fish extra flavorful.
Technique tip: Be sure to watch the coconut in the last five minutes of toasting, as it can easily burn.
Swap option: This recipe would be great with any flaky white fish.
Preparation
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.
