Panko & Cashew Encrusted Cod

Heat oven to 375 degrees.

For the breading: Pulse the cashews in the food processor about 8 times until chopped up pretty fine (or crush them in a zipped bag with something heavy). Then add the Panko crumbs, zest from one lemon (or about 1 tablespoon) and the salt and pulse them a few times to break them down to a finer crumb. (If you don’t have a processor, just crush them a bit in a large bag with a rolling pin.) That mixture goes into a large baking dish (9×13).

To prepare the fish: Pat the fish as dry as possible with paper towels. At this point you can salt and pepper the fillets, but I found the salt in the breading was enough to season the fish. Place the oil in another large glass dish. Move the fish to the oil to coat it, then into the crumbs to coat with those and gently press some onto the surface of the fish. Carefully move to a large cookie sheet. (If you are worried about the fish sticking, drizzle a little more oil on the cookie sheet or spray with oil spray.) Repeat until done with all fillets.

Bake fish for about 20-25 minutes, depending on the thickness of the fillets, turning over halfway through the cooking. The breading will brown up a little and the fish is ready when it starts to flake.

Optional: Garnish with chopped parsley, more lemon zest and more chopped cashews.