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Cashew Shallot & Rosemary Baked Cod

by Sarah Kesseli January 06, 2015

Cashew Shallot & Rosemary Baked Cod

Cashew Shallot & Rosemary Baked Cod


  • 1 Sizzlefish portion of Atlantic cod
  • Salt, pepper & garlic powder to taste
  • Lemon juice
  • ½ Tbs The Nut Butter Company Cashew Rosemary Shallot Butter
  • Preheat oven to 400 degrees.

    Preparation Instructions:

    Take your cashew butter and add a small amount of water to thin. 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 .

    Sarah Kesseli
    Sarah Kesseli


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