Cashew, Chilli & Lime-crusted Fish

Ingredients

Contains: tree nuts, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tbsp vegetable oil
• 1 fat garlic clove, finely grated until it resembles a paste
• 4 skinless sustainable white fish fillets, about 140g each
• 5 tbsp lime juice
• 100g cashews
• 4 mild red chillies
• 6 fat garlic cloves, peeled
• thumb-tip-size piece fresh root ginger, roughly chopped
• 1 tbsp cumin powder
• 2 tbsp vegetable oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C) and brush a baking sheet with 2 tbsp of the vegetable oil.

2. Blend the cashews, red chillies, 6 peeled garlic cloves, ginger, cumin, lime juice, the grated garlic clove and 1 tbsp vegetable oil until you have a coarse, thick paste.

3. Pat the fish fillets dry and place them on the oiled sheet, leaving space between them.

4. Spread the cashew crust evenly over the top of each fillet, pressing it gently so it sticks.

5. Bake for 12 to 15 minutes, until the crust is golden and the thickest part of the fish reaches 145°F (63°C) and flakes easily with a fork.

6. Rest the fish for 2 minutes, then serve with any crust juices spooned over the top.