Cashew Shallot & Rosemary Baked Cod
Cashew Shallot & Rosemary Baked Cod
Sarah Kesseli
1
10 minutes
20 minutes
190
American
Entree
Give your normal cod dinner a twist with this authentic recipe using cashew butter, shallots, and rosemary.
Ingredients
- 1 Sizzlefish portion of Atlantic cod
- Salt, pepper & garlic powder to taste
- Lemon juice
- ½ Tbs The Nut Butter Company Cashew Rosemary Shallot Butter
Directions
Preheat oven to 400°F.
Take your cashew butter and add a small amount of water to thin it. Sprinkle your cod with salt, pepper, and garlic powder.
Drizzle on a small amount of lemon juice, and rub on thinned-out cashew rosemary shallot butter. Bake for 20 minutes.
Serve with cauliflower puree and asparagus.
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