Lime Chili Baked Fish

20 min prep~ 15 min cookServes 4 people


Salad (optional)
  • 1/2 head romaine lettuce, roughly chopped
  • 1 bell pepper, thinly sliced
  • 1 large carrot, julienned
  • 2 scallions, thinly sliced
  • 1/4 cup fresh mint leaves, torn
  • 1/4 cup fresh cilantro, roughly chopped
  • 3 Tbsp Barker’s Lime Chili Sauce & Marinade
  • 2 Tbsp peanut oil
  • 1 Tbsp brown sugar
  • 1/4 cup roasted, salted cashews
To Serve
  • 3-4 cups cooked jasmine rice


  1. Season fish with salt and pepper and slather with Barker’s Lime Chili Sauce & Marinade. Leave to rest for 10 minutes.
  2. Preheat oven to 350ºF bake. Place fish in an oven-safe dish and bake for 15 minutes (or until cooked to your liking), basting with marinade and pan juices halfway through.
  3. To make salad, place lettuce, bell pepper, carrot, scallions, mint and cilantro in a large bowl. In a small bowl, whisk together Barker’s Lime Chili Sauce & Marinade, oil and sugar. Season with salt and pepper to taste. Drizzle over salad and toss to combine. Sprinkle with cashews.
  4. Serve fish on rice with salad on the side.