Curry is one of my favorite flavors.  Coconut and curry with the crunch of cashews taste phenomenal over baked cod.  I made a spinach salad with a light peanut dressing too to really help the flavors pop.

Recipe adapted from Food Network

Ingredients:

Cod-

6-7 cod filets (2 pounds)

Olive oil spray

1 teaspoon ground coriander

1 teaspoon curry powder

Lime wedges for serving

Cashew Coconut Curry Topping-

¾ cup roasted cashews

¾ cup unsweetened coconut

2 teaspoons extra virgin olive oil

½ teaspoon curry powder

Zest from 1 lime

1 teaspoon fresh cilantro

Peanut Dressing-

2 tablespoons powdered peanut butter

¼ cup peanut butter (I used BetterNButter)

2 tablespoons reduced sodium soy sauce

2 tablespoons rice vinegar

1 teaspoon siracha

2 tablespoons orange juice

2 tablespoons water

Salad-

4 cups spinach

1 bell pepper diced

½ cup cherry tomatoes halved

1 cucumber sliced

Top with extra cashew coconut curry topping

Directions:

1. Preheat oven to 350.  Line a small baking sheet with aluminum foil.
2. Add coconut, curry powder, cashews, and olive oil to a food processor.  Pulse quickly to chop the cashews.
3. Spread the topping on the baking sheet.  Bake for 5 minutes.  Add lime zest and cilantro.  Set aside.
4. Spray cod filets with olive oil spray.  Sprinkle with curry and coriander.
5. Line a large baking sheet with aluminum foil.  Set a wire cooling rack on the baking sheet.  Place the fish on the wire rack. 
6. Bake for 13-15 minutes.
7. Sprinkle topping under and over fish to serve.  Drizzle with lime juice from lime wedges.
8. Peanut Dressing- Add all ingredients to a food processor or medium bowl.  Whisk or pulse to combine.  Drizzle dressing over spinach salad or cod.
9. Salad-Lay a bed of spinach on the plate.  Top with peppers, tomatoes, cucumbers.  Sprinkle extra cashew coconut curry topping to add some crunch.