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1
Heat oven to 375 degrees.
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2
For the breading: Pulse the cashews in the food processor about 8 times until chopped up pretty fine (or crush them in a zipped bag with something heavy).
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3
Then add the Panko crumbs, zest from one lemon (or about 1 tablespoon) and the salt and pulse them a few times to break them down to a finer crumb.
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4
(If you dont have a processor, just crush them a bit in a large bag with a rolling pin.)
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5
That mixture goes into a large baking dish (9x13).
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6
To prepare the fish: Pat the fish as dry as possible with paper towels.
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7
At this point you can salt and pepper the fillets, but I found the salt in the breading was enough to season the fish.
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8
Place the oil in another large glass dish.
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9
Move the fish to the oil to coat it, then into the crumbs to coat with those and gently press some onto the surface of the fish.
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10
Carefully move to a large cookie sheet.
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11
(If you are worried about the fish sticking, drizzle a little more oil on the cookie sheet or spray with oil spray.)
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12
Repeat until done with all fillets.
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13
Bake fish for about 20-25 minutes, depending on the thickness of the fillets, turning over halfway through the cooking.
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14
The breading will brown up a little and the fish is ready when it starts to flake.
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15
Optional: Garnish with chopped parsley, more lemon zest and more chopped cashews.
