Cashew Crusted Cod

Written by CUBBin the Kitchen Published on May 23, 2019 in Dinner, Lunch, Recipes

This month saw my fiancée and I embark on a health kick. We had been on holiday to Cyprus followed almost immediately by a trip to Paris and so we felt the need lighten up a few of our meals. I created a healthy cashew crusted cod recipe and we have been eating it ever since.

This Cashew Crusted Cod was born out of my fiancée being less than enthusiastic about eating essentially a steamed cod fillet with veg. I came up with this recipe to dress up the cod with a crust that added texture and a hit of flavour. It was an instant winner and has become a staple in my kitchen.

Cashew Crusted Cod, Fish fillet with nut crust

You could use other nuts if you prefer. Pistachios would taste great. I just liked the alliteration and cashews are always in the cupboard. This is a meal that is full of protein because of that nut crust.

Cod fillets, garlic, cashews, cashew crusted cod from CUBBin the Kitchen

Of course the honey ‘glue’ could also be substituted for another adhesive. Mustard would provide slight warmth. Sweet chilli sauce could change the character entirely. Take this as a guide and adapt it to your tastes. However if you follow it completely I’m sure you will love it.

Cooking the fish in this way is en papillote. This means cooking in a parcel. Traditionally, this would be folded parchment paper, but you can use foil no problem. It is one of the most forgiving ways of cooking fish and also if using parchment paper requires no oil at all. I love cooking en papillote as it makes me feel very accomplished and is a healthy way of cooking fish.

Soft fish with added texture from the nut crust also extra protein.

I hope you enjoy this as much as we do. Want to try some other fish recipes? Check these out.
– Fish Pie
– Tuna Fish Cakes
– Tuna Nuggets

If you try this Cashew Crusted Cod, let me know what you thought in the comments below and share your pictures on Instagram – tag me @cubbinthekitchen for a chance to be featured in my stories.

Cashew Crusted Cod

The cashew crust not only adds texture but extra protein too

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)

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.

LEFTOVERS TIP

The cashew crumb would also make a great coating for chicken pieces whizz it up a bit finer and you have a gluten free coating packed full of flavour as well as protein.