Cashew, Chilli & Lime Crusted Fish

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;
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. 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.