Cashew, Chilli & Lime-crusted Fish
This recipe for crusty lime fish fillets features tender white fish fillets marinated in a zesty garlic and lime mixture, then coated with a flavorful cashew, chili, and cumin crust. Baked to perfection, these fillets are fragrant and delicious, creating a dish that is sure to elevate any weeknight dinner to something truly special.
— Constant Cookbook
Ingredients
- 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
Instructions
- Rub the oil and garlic paste over the fish with 2 tbsp of the lime juice. Season, then marinate for 20-30 mins.
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 356 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 0.24 milligram of sodium
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