4 6-oz cod fillets
2 tablespoons silken tofu
4 tablespoons chives, chopped
1 teaspoon horseradish
Grated zest and juice of 1 lemon
Sea salt and black pepper
½ cup cashews, very finely chopped
 
Preheat oven to 425 degrees. Place cod in a lightly greased, shallow baking dish. In a small bowl mix the tofu, chives, horseradish, lemon zest and juice. Season mixture with sea salt and pepper. Cover cod evenly with mixture. Top with cashews. Bake for 18-20 minutes or until the fish is done and the crust is golden and crunchy.