Brazilian Baked Cod with Cashew Crust, Coconut Lime Rice and Dendê Roasted Squash

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the squash on a baking tray and toss it with 1 tablespoon olive oil, the dendê oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, the sweet paprika, and the cumin. Roast for 25 minutes, stirring halfway through, until tender and caramelized.

2. 2

   2. While the squash roasts, make the rice. In a medium saucepan, melt the butter over medium heat and sauté half of the onion and half of the garlic for 2 to 3 minutes. Add the rice and stir for 1 minute. Pour in the coconut milk, water, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed.

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   3. Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork, then add the zest of 1 lime, 1 tablespoon lime juice, and half of the chopped cilantro. Keep covered and warm.

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   4. In a bowl, combine the chopped cashews, shredded coconut, remaining onion, remaining garlic, 2 tablespoons olive oil, the zest of the other lime, 1 tablespoon cilantro, 1/4 teaspoon salt, and a pinch of pepper until you have a moist, crumbly topping.

5. 5

   5. Pat the cod fillets dry with paper towels and place them in a lightly oiled baking dish. Season with the remaining salt and pepper, then spread the cashew crust on top, pressing gently so it adheres.

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   6. Bake the cod at 220 °C / 425 °F for 10 minutes, or until the fish is opaque and flakes easily with a fork and the crust is golden. For extra color, broil for 1 to 2 minutes, watching closely.

7. 7

   7. Toss the roasted squash with 1 tablespoon lime juice as soon as it comes out of the oven. Taste and adjust salt if needed.

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   8. Serve a bed of coconut lime rice, top or accompany it with a cod fillet with cashew crust, and add the dendê roasted squash on the side. Finish with the remaining cilantro over the top.