Chili-Cashew Crusted Fish

I have a big binder with tons of recipes that I've cut out from magazines. I keep them sorted by type, and my aim is to work through them all, some day. After I try them, I tear them out of the binder, and either write about them here or let them sink into that big black hole of distant memories, depending on how good they were. This one, I'm happy to report, was pretty good! The original used at least twice the amount of butter, but.. this was plenty. I used cod from a sustainable source, but you can use any firm, white fish here. It'd be great with salmon too, and I bet it'd work for several other fish as well, feel free to experiment. We ate this with rice, but you could serve it with bulgur, cous-cous or just an abundance of baked vegetables.

Chili-Cashew Crusted Fish
Serves 2

400 g fish fillets, frozen and then thawed are fine
25 g butter
3 tbsp breadcrumbs
50 g cashew nuts, raw, and coarsely chopped
1 tsp sambal oelek
1 garlic clove, minced
1 lime - the juice and the zest
handful of cherry tomatoes

Preheat the oven to 225°C. Divide the fish into portions if you're using a frozen (and thawed) block of fish. Put it in an oven-proof dish and salt lightly.

Melt the butter and add breadcrumbs, nuts, sambal oelek, garlic, lime juice and lime zest. Spread on top of the fish. Halve the tomatoes and place them alongside.

Bake in the oven for about 20 minutes or until the fish is done (it should be opaque and flaky) and the crust has some color.

Recipe in Swedish:
Chilifisk med cashewnötstäcke