Baked fish fillets with a nutty crust, coconut cilantro sauce

Ingredients

• Serves 6
• 6 white fish fillets, skin on or off to taste
• ¼ cup dry white wine
• Filling:
• 50 g (1/2 cup) toasted, flaked almonds
• 30 g (1/3 cup) toasted pine nuts
• 50 g (1/2 cup) shelled pistachios
• 60 g (about 2 slices) white bread
• 15 g fresh cilantro leaves, roughly chopped
• 10 g fresh chives, roughly cut
• 3 tbsp melted butter, or neutral oil
• Sauce:
• 2 jalapeno peppers
• 400 mls (1 can) unsweetened coconut milk
• 2 cloves garlic, finely chopped
• Handful of cilantro leaves
• Juice from 1 lime
• Salt to taste

Instructions

1. Heat oven to 350°F (180°c) degrees.
2. Lightly oil a baking sheet and place jalapeno halves, cut side down. Roast in oven about 10 mins until skins are bubbly and charred. Remove from oven, transfer to a plastic bag and set aside to cool. Keep oven on.
3. Put coconut milk and garlic in a small saucepan, simmer over gentle heat until thick and reduced, about 20 minutes. Remove from heat and keep warm.
4. Buttered a baking dish large enough to hold the fish in one layer. Sprinkle surface with salt and pepper.
5. Place all filling ingredients in the bowl of a food processor or mini chopper and blend to make a smooth paste.
6. Divide the filling between the fillets, evenly spreading it with the back of a spoon or spatula. Pour wine around the fillets and place in the oven.
7. Roast fish for 10 minutes per inch of thickness, or until the fish is opaque and tender when pierced with a fork but before it starts to flake.
8. While fish is cooking, finish sauce. Remove blistered skin from jalapenos and roughly chop. Add to the reduced coconut milk along with fresh cilantro leaves and blend till smooth (either with an immersion wand or in a blender). Return sauce to pot and season with lime juice and salt to taste.
9. Divide coconut sauce between plates, place the fish on top and serve.