Ingredients

• 3 tablespoons canola oil , divided
• 2 teaspoons Dijon mustard
• 1 teaspoon ground black pepper
• 1.5 teaspoons salt , divided
• 4 whites fish fillets
• 1 medium onion , coarsely chopped
• 4 cloves garlic , roughly chopped
• 1 , 1 inch
• 5 cashews halves
• 2 teaspoons cayenne pepper , or to taste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon white sugar
• 0.5 teaspoons ground turmeric
• 0.5 cups chopped tomato
• 0.25 cups vegetable broth
• 0.25 cups chopped fresh cilantro

Instructions

1. 1 Gather the ingredients.
2. 2 Mix 2 tablespoons oil, mustard, black pepper, and 1/2 teaspoon salt together in a shallow glass bowl.
3. 3 Add fish and turn to coat. Cover and refrigerate for 30 minutes.
4. 4 While the fish is marinating, combine onion, garlic, ginger, and cashews in a blender or food processor; pulse until mixture forms a paste.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Heat remaining 1 tablespoon oil in a skillet over medium-low heat. Add cashew paste; cook and stir until fragrant, 1 to 2 minutes.
7. 7 Add cayenne pepper, remaining 1 teaspoon salt, cumin, coriander, sugar, and turmeric to the cashew paste in the skillet; cook and stir for 5 minutes. Stir in tomato and broth.
8. 8 Remove fish from marinade and shake off excess; discard remaining marinade. Arrange fish in a baking dish and pour sauce over top.
9. 9 Bake, covered, in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish with cilantro.

Nutrition per serving