Cashew, chorizo & Parsley crust cod

I’ve recently been trying to cut back on the amount of wheat I consume, and had a serious craving for fish fingers when my 3 year old demanded them for a play date yesterday. So I thought I’d have a go at trying to make a ‘grown up’ version of a large fish finger. It had to have a crisp outside, and I wanted to inject a flavour kick, so here is my cashew, chorizo and parsley crust cod (or ‘adult fish finger’).


60g cashew nuts

50g cooking chorizo (roughly chopped)

2 tablespoons roughly chopped fresh parsley

1 teaspoon fennel seeds

Pinch sea salt

Pinch ground black pepper

2 x 150g pieces of boneless and skinless cod fillets (300g in total)



  1. Preheat the oven to 180c
  2. Place the cashew nuts in to a  food processor and blitz until they resemble bread crumbs
  3. Add in all other ingredients (minus the cod) and blitz again until all incorporated together
  4. Cover the top of the cod in the crumb mix, squidging with your fingers so that it forms a smooth and even crust
  5. Place the cod pieces on to a sheet of foil on a shallow baking tray and pop under the grill for 4 to 5 minutes, or until nicely browned (keep an eye to ensure it doesn’t burn!)
  6. Transfer to the oven for 6 minutes (or until the cod is cooked through)



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