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Cashew Shallot & Rosemary Baked Cod

by Sarah Kesseli January 06, 2015

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

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

Author

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