Cashew, chilli & lime-crusted fish

Now, when the autumn has come and the cold winter looms in the nearest future, it is good to be comfortable at home. Prepare a good healthy meal from sustainable quality fish from Iceland, such as cod or haddock. Have a cosy evening with candle lights and good food. There for we recommend this tasty recipe from Good Food magazine

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

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.

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