Chef Judi Shares: Cashew Crusted Fish Fillet

Reading Time: 2 minutes

From the kitchen of Chef Judi.

Fish and chips is probably one of the most iconic meals. And between the crunch of golden batter and the smell of vinegar putting the wedding ring on potatoes, it is a dish that has the ability to take you back to childhood memories.

But there’s a time and place for everything. Fish can be so much more (plus healthier) and flavoured differently than the usual go-to. There are some cashew nuts just waiting to say “I do” to a piece of sustainable fish.

I would choose a white fish, for example, hake, for this dish; the cashew nut herbed butter topping makes it really luxurious. Remember to always check the SASSI’s list of fish that are green-listed, Making sustainable choices leads to a sustainable future for our oceans.


For the cashew crust topping:

½ cup cashew nuts roasted
50g butter gently melted
10g basil
1 x garlic clove
Sea salt & pepper


For the cashew crust topping:

1. Put all the ingredients in a food processor or bowl cutter and blend until a paste is formed.
2. Spread between 2 sheets of wax paper and put it into the fridge to set.


For the cashew crusted fish fillet:

2 x 200g fish fillets
2 x garlic cloves
2 x cups butternut, diced
200g fine green beans
10g fresh mint
Olive oil
Balsamic vinegar

Final Steps

  1. Preheat your oven on the grill.
  2. Dress your butternut in olive oil, salt, pepper, and whole garlic cloves.
  3. Roast butternut until cooked and set aside.
  4. Measure out 2 squares, or a rectangle, of the cashew crust that will fit per fish and set aside, it should be set like butter.
  5.  When you are ready to plate, pan-fry the fish fillets on one side for 3 minutes, squeeze over some fresh lemon juice, flip the fish over and place the crust on the fish (remember to remove the wax paper).
  6. Put the fish in the oven under the grill.
  7. Get another pan hot with olive oil and add the raw beans; they will get singe marks but that gives them extra flavour, season with salt and pepper, and add the butternut.
  8. To serve, put the butternut, charred beans, fresh mint leaves on the plate and put the fish on top.
  9. Garnish with some roasted cashews and finish off with olive oil & a bit of balsamic vinegar.

This recipe serves 2 people.

Have you seen my newest show yet? Don’t forget to subscribe, I’ll be cooking some interesting dishes for some interesting people. Stay tuned!

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