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
For the powder:
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 powder 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 powser onto each fillet.
- Lift onto an oiled baking tray,
- then roast for 12-15 mins until cooked through.