Season with salt & pepper.

Mix cornstarch with cayenne pepper and spread on a flat tray or dish.

Pour coconut milk in a shallow bowl.

Place chopped cashews in a shallow bowl.

Dredge fish portions top only in cornstarch mixture shaking off excess.

Dip top of fillet (with the cornstarch) into the coconut milk then lay on chopped cashews.

Place on lightly oiled baking dish, cashew side up.

Bake at 350 degrees for 20 minutes until golden.

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