-
1
Chop cashew nuts into very small pieces but not fine (motorized mini-chopper works best) and then place on a big plate.
-
2
Whisk the 2 eggs and place into a bowl.
-
3
Place the flour on a big plate.
-
4
Place aluminum foil over a baking pan and grease with margarine.
-
5
Place one fillet in flour (coat both sides) FIRST and then deep into the egg mixture SECOND; Next place fillet in the cashews and press down; Next flip the fillet and press the nuts into the other side of the fish; Then place onto the baking pan; Do this for all 4 fish fillets, also sprinkle the top of the fillets with extra ground cashews.
-
6
Place baking pan with the fish into a pre-heated over at 325 degrees and bake for about 20-25 minutes... test to see if the fish is done, but not overcooked.
-
7
THE LEMON SAUCE.
-
8
Place 2 egg yolks in 1/4 cup of COLD stock and whisk until smooth.
-
9
Add lemon juice, Marsala wine and salt to 1 cup heated stock.
-
10
In a small pot heat peanut oil and then add the cornstarch stirring (add a little of the stock if necessary to prevent it from becoming lumpy); Next gradually add the lemon juice/stock, whisk until smooth and resulting in the consistency for a thick sauce; Let the sauce bubble for about 1 minute, then remove from heat and let sit for about 2 minutes.
-
11
Next gradually add the beaten egg yolks into the lemon stock, whisk until smooth (do not let the eggs set).
-
12
Remove fish to an individual plates; place some olives on one side; Drizzle a little of the lemon sauce on the fish and pour some of the sauce on the plate (by the side of the fish); garnish the fish and sauce with chopped basil leaves and capers.
-
13
Add cooked vegetables to individual plates as desired and served with extra lemon wedges.
-
14
Enjoy this mouth watering recipe!
