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Baked Fish with Cashew-Garlic Crust

Serves: 2

1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 redfish fillets (or other 8 ounce white-fleshed fish fillets such as snapper)

Cashew-Garlic Paste
1 cup salted roasted cashews
1 1/2 teaspoons fresh lemon juice
1 tablespoon garlic, minced
1/4 to 1/2 teaspoon cayenne pepper or a few drops of Tabasco
Olive oil

Preheat the oven to 180C (350F).

Season the redfish fillets with salt and pepper on both sides.

To serve, transfer the packages to warmed dinner plates. Open at the table, using scissors.

In a food processor, pulse the cashews until coarsely chopped, being careful not to over blend into a paste. Add the lemon juice, garlic, salt, and hot pepper sauce, and pulse until the cashews are finely chopped. Add just enough olive oil (start with 2 tablespoons) to bind the mixture together.

Using a flat metal spatula or your hands, smear both sides of each fillet liberally with the cashew paste. Don't worry if it doesn't spread easily, just make sure that you have cashew-garlic paste on both sides. Lay 2 fillets on top of a large square of foil or parchment paper, fold up to enclose the fillets, and tightly crimp the edges to seal the pouches. Place on a large baking sheet and bake for 15 -20 minutes, depending on the thickness of the fish.