Cashew, chilli & lime-crusted fish

10-30 minutes 4 servings 400 kcal or less cashew cashews cashoo chili cod crust cumin fish fish fingers garlic clove garlic cloves ginger haddock indian recipes indian storecupboard lime juice mains pollack quick red chilli red chillies spiced fish vegetable oil white fish

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

Method

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.