Chili cashew crusted fish 03-09-2016

It’s a real winner for fish lovers. The mild taste of fish goes well with nuts, and this garlic combination is outstanding. If you want to substitute another fish, try sole. Serve this over a bed of fresh grilled vegetables.


14 oz firm white skinless, boneless fish fillets

3 oz cherry tomatoes, halved

1/2 red pepper, seeded, thickly sliced

1/2 green pepper, seeded, thickly sliced

olive oil, for drizzling


1/3 cup chopped cashews

1/4 cup breadcrumbs

1 lime, zested and juiced

2 tbsp butter, melted

1 tsp sambal oelek

1 clove garlic, minced

arugula and lime wedges, to serve


Preheat oven to 425°F.

Arrange fish, tomatoes and peppers in a baking dish. Drizzle with oil and season to taste.

To make the crust, combine all ingredients for crust in a small bowl. Spread evenly over fish fillets.

Bake for 15-20 mins, until cooked through and crust is golden brown. Serve with arugula and lime wedges.



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