Ingredients
4
4 servings
- •3 tablespoons canola oil, divided
- •2 teaspoons Dijon mustard
- •1 teaspoon ground black pepper
- •1 ½ teaspoons salt, divided
- •4 white fish fillets
- •1 medium onion, coarsely chopped
- •4 cloves garlic, roughly chopped
- •1 (1 inch) piece fresh ginger root, peeled and chopped
- •5 cashew halves
- •2 teaspoons cayenne pepper, or to taste
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1 teaspoon white sugar
- •½ teaspoon ground turmeric
- •½ cup chopped tomato
- •¼ cup vegetable broth
- •¼ cup chopped fresh cilantro
Instructions
- Mix 2 tablespoons oil, mustard, black pepper, and 1/2 teaspoon salt together in a shallow glass bowl. Add fish and turn to coat. Cover and refrigerate for 30 minutes.
- While the fish is marinating, combine onion, garlic, ginger, and cashews in a blender or food processor; pulse until mixture forms a paste.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat remaining 1 tablespoon oil in a skillet over medium-low heat. Add cashew paste; cook and stir until fragrant, 1 to 2 minutes. Add cayenne pepper, remaining 1 teaspoon salt, cumin, coriander, sugar, and turmeric; cook and stir for 5 minutes. Stir in tomato and broth.
- Remove fish from marinade and shake off excess; discard remaining marinade. Arrange fish in a baking dish and pour sauce over top.
- Bake, covered, in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish with cilantro.
Nutritional Facts
Per 4 servings
- Calories: 338
- Carbohydrate: 12g
- Fat: 14g
- Fiber: 2g
- Protein: 42g
- Sugar: 5g
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