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Cashew, chilli & lime-crusted fish

Cashew, chilli & lime-crusted fish

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Rating: 4 out of 5.23 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • Serves 4

The full-flavoured crust gives a hint of heat to this Indian-style meal

Nutrition: per serving
HighlightNutrientUnit
kcal356
fat22g
saturates3g
carbs8g
sugars2g
fibre1g
protein32g
low insalt0.24g
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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

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.

RECIPE TIPS
TIP

Serve with seasonal vegetables or a side salad.

Goes well with

Recipe from Good Food magazine, July 2009

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Overall rating

Rating: 4 out of 5.23 ratings
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