Roasted Cod with Cashew Coconut Lime Topping

Deselect All

Topping:

3/4 cup roasted salted cashews, finely chopped

3/4 cup unsweetened flaked coconut 

2 teaspoons olive oil 

1/2 teaspoon curry powder 

1/4 teaspoon kosher salt 

2 teaspoons finely grated lime zest 

3 tablespoons chopped fresh 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