Cashew, chilli & lime-crusted fish

Recipe uploaded by

Anjum Anand

3 ratings

Recipe by Anjum Anand

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1. Rub the oil and garlic paste over the fish with 2 tbsp of the lime juice. Season, then marinate for 20-30 mins.
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.

TIP

Serve with seasonal vegetables or a side salad.

PER SERVING

356 kcalories, protein 32g, carbohydrate 8g, fat 22 g, saturated fat 3g, fibre 1g, salt 0.24 g

Latest comments and suggestions

• Jo

  20 June 2009

  Jo rated and commented on this recipe

  

  This was very easy to do & the crust was definately spicy & flavoursome - to the extent that you couldn't taste the fish! It made a nice change though & I served it with saute potatoes & carrots. Will probably do it again.

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• Smultron

  27 June 2009

  Smultron commented on this recipe

  A delicious spicy paste - easy and quick to make too. I tried it with salmon and it was very good. This will be a regular in our house from now on!

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• Lynsey

  10 July 2009

  Lynsey rated and commented on this recipe

  

  Very tasty and easy. Would be nice on chicken breasts too.

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• Kate

  21 October 2009

  Kate rated and commented on this recipe

  

  Really great recipe, very easy to make and tasted lovely. Will def be making again and can highly recommend. I cooked it with haddock which was lovely. Yummy!

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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

FOR THE CRUST

• 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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 15 mins

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

FOR THE CRUST

• 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

PER SERVING

356 kcalories, protein 32g, carbohydrate 8g, fat 22 g, saturated fat 3g, fibre 1g, salt 0.24 g

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