- 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
The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…
- 4 mild red chillies
- 6 fat garlic cloves, peeled
- thumb-tip-size piece fresh root ginger, roughly chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 tbsp cumin powder
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 2 tbsp vegetable oil
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.
Serve with seasonal vegetables or a side salad.