Cashew, chilli & lime-crusted fish

• vegetable oil↗1 tbsp tbsp

  or ghee

• fat garlic clove↗1

  finely grated until it resembles a paste

• 4 skinless sustainable white fish

  fillets, about 140g each

• lime juice↗5 tbsp tbsp
• cashews↗100g g
• mild red chillies↗4
• fat garlic cloves↗6

  peeled

• thumb-tip-size piece fresh root ginger

  roughly chopped

• cumin↗1 tbsp tbsp

  powder

• vegetable oil↗2 tbsp tbsp

  or ghee

Step-by-step instructions

1. 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. 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.