1 pound skin on Arctic char fish (you can sub with salmon)
1/2 cup roughly chopped roasted, salted cashews
1.5 tablespoons mayonaise
1/2 head purple cabbage
1 cup sliced white mushrooms
1 medium yellow onion
2 tablespoons pink Himalayan salt
2 teaspoons black pepper
3 teaspoons garlic powder
4 tablespoons olive oil, divided
Pre heat oven to 350 degrees Fahrenheit.
In a sautee pan over medium heat, add in two tablespoons of olive oil. Cook down the onion and mushrooms for approximately 5 minutes. Remove from heat, set aside and allow to cool.
Add the cabbage to the pan and cook down until it begins to slightly wilt, about 8 minutes.
Sprinkle with 1/2 tablespoon of the Himalayan salt and 1 teaspoon of the black pepper, 1 teaspoon of the garlic powder. Remove from the heat and allow to cool.
Coat the fish with the remaining seasonings. Rub the fish down with the mayo, and press face down into the crushed cashews.
Using the same sautee pan, add in 1 tablespoon of the olive oil and heat up to medium high heat. Press the fish face down into the pan and sear for two minutes. Remove and put into a glass baking dish that has been coated in the other 1 tablespoon of olive oil.
Bake for 12 minutes.
Remove and serve along side the cabbage, mushrooms, and onions. Serve with a side salad if desired.