Valerie Bertinelli’s ‘Super Indulgent’ Roasted Cod with Cashew Coconut Lime Topping

Food Network star Valerie Bertinelli gives seafood a fresh burst of flavor in this recipe featuring cod. The cod portions are roasted and then coated with a nutty and zesty cashew coconut lime topping.

Bertinelli’s dish is a quick and easy, light and fresh recipe you’ll make again and again.

Bertinelli’s cod recipe is unlike any you’ve likely had before

This seafood recipe is no baked-with-a-squeeze-of-lemon kind of dish. The former Hot in Cleveland star injects a ton of flavor into the topping with salted cashews chopped finely, unsweetened flaked coconut, curry powder, lime zest, chopped fresh cilantro, and kosher salt.

For the fish itself, you’ll need olive oil, skinless cod fillets, ground coriander, curry powder, salt, pepper, and for serving, lime wedges.

In the Food Network video, (found in the tweet below), Bertinelli says that while this dish is a luscious “treat,” it’s also satisfying yet light.

“Treating yourself and indulging in really delicious meals doesn’t mean those meals have to be heavy-laden meals that you feel so guilty about eating,” she said. “This fish feels indulgent, it tastes super indulgent, and yet it’s fish.”

Valerie Bertinelli’s dish is ready in minutes

The culinary personality starts by preparing the topping. The cashews, coconut, curry powder, salt, and oil are spread onto a baking dish and baked in a preheated 350-degree F oven for about five minutes.

Bertinelli warns home cooks to keep an eye on it because it “can burn quickly towards the end.” After it’s out of the oven, add the lime zest; then transfer everything to a bowl, where the cilantro is stirred in. Set it aside for now.

Now it’s time to cook the cod: Bertinelli rubs each cod portion generously with oil, as well as salt and pepper on a parchment paper-lined baking sheet. “This is going to help the cod not stick to the parchment paper,” Bertinelli says.

Coriander is sprinkled on the fish: “It’s really beautiful, it’s like floral, almost has like a little citrus smell to it. So it’s going to play really well off … the lime.” Lastly, the cod is seasoned with curry powder to boost the cod’s flavor profile even more.

The oven’s temp is increased to 425 degrees F and the fish is cooked for about 15 minutes, “until the cod is just cooked through and flakes apart easily.”

Remove the cod from the oven, sprinkle with the cashew and coconut topping, and enjoy!

Get the complete recipe and reviews on Food Network’s site.

Reviewers on Food Network’s site were surprised at Bertinelli’s recipe

If you’re not used to cooking with fish, it can seem as though you’re taking a risk every time you prepare it. And some reviewers were pleasantly surprised with the results after making Bertinelli’s seafood meal.

“I always struggle with making fish but this was delicious,” one home cook said.

Another reviewer was initially wary of the spices Bertinelli calls for in the dish: “I was a little skeptical of the coriander, it’s not a spice I use much but it was delish. All the spices/flavors blended together nicely. This recipe will become a part of my regular rotation.”