I hate cashews. Actually, I hated cashews until I lived with my old roommate Marissa and she introduced me to this recipe from the cookbook The Complete Light Kitchen. There is a lot of good stuff in this cookbook and the cashew-fish recipe made it into my regular rotation, as well as took the lonely little cashew off of my hate pile. Creamed corn, you’re still on there buddy.
This recipe is fairly easy to make and the topping can be whipped up ahead of time and stored for about a day before you need to use it.
What you need:
- 1/3 cup toasted chopped cashews
- 4 Tbsp grated parmesan cheese
- 1 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- ½ tsp fresh crushed garlic (Official version says 1/2 tsp, but I put in 3 cloves. Delicious, and now I’m safe from vampires. Yep. I made a lame vampire reference.)
- 4 4-oz tilapia fillets
- 3 Tbsp chopped dill (for garnish)
- Lemon wedges (for garnish)
What you do:
- Heat the oven to 425 Degrees C, line a baking tray with foil and oil it lightly.
- Add the cashews, parmesan cheese, olive oil, lemon juice and garlic in a food processor. Loosely grind until coarse.
- Place the fish filets on the baking sheet and top each with a bit of the mixture.
- Bake the fish for 10 minutes per inch of thickness.
- Garnish with lemon and dill.
A big mind-hug to Marissa for introducing me to this recipe, for a year spent sipping beer in the kitchen while cooking, and to often blatantly disregarding a recipe’s suggested garlic content. They’re not the boss of us.