Cashew, chilli & lime-crusted fish
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable oilor ghee
- 1 fat garlic clovefinely grated until it resembles a paste
- 4 skinless sustainable white fishfillets, about 140g each
- 5 tbsp lime juice
For the crust
- 100g cashews
- 4 mild red chillies
- 6 fat garlic clovespeeled
- thumb-tip-size piece fresh root gingerroughly chopped
- 1 tbsp cuminpowder
- 2 tbsp vegetable oilor ghee
Nutrition: per serving
- kcal356
- fat22g
- saturates3g
- carbs8g
- sugars2g
- fibre1g
- protein32g
- salt0.24glow
Method
step 1
Rub the oil and garlic paste over the fish with 2 tbsp of the lime juice. Season, then marinate for 20-30 mins.
step 2
Heat oven to 190C/170C fan/gas 5. Whizz together the crust ingredients and the remaining lime juice to make a rough paste. Pat the fish fillets dry with some kitchen paper, then press a quarter of the crust onto each fillet. Lift onto an oiled baking tray, then roast for 12-15 mins until cooked through.
