Name: Cashew, chilli & lime-crusted fish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tbsp vegetable oil or ghee; 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 or ghee

Home
Recipes
Cashew, chilli & lime-crusted fish

Cashew, chilli & lime-crusted fish

Anjum Anand

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

Plus marinating

A star rating of 4.2 out of 5.25 ratingsRate

loading...

The full-flavoured crust gives a hint of heat to this Indian-style meal. Serve with sautéed greens for a keto-friendly dinner.

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Indian spiced greens

A star rating of 4.1 out of 5.53 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil

or ghee
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

or ghee

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal356
fat22g
saturates3g
carbs8g
sugars2g
fibre1g
protein32g
salt0.24g

low

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.

Recipe from Good Food magazine, July 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.2 out of 5.25 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now