Cashew Crusted Tilapia with Fragrant Thyme and Orange in Sweet Chili Glaze

Preheat oven to 400 F. Place tilapia fillets in a baking dish, with the edges touching but not overlapping. They should all be uniform in thickness.

In a small bowl, add sweet chili sauce and orange juice to champagne vinaigrette salad dressing and mix with a fork to combine.

Pulse the 1/2 cup of cashews in a small food processor until they are coarse crumbs. Now cover fillets with sauce, turn over and over again until they are coated. Dust with salt and pepper. Sprinkle the cashew crumbs over the top of each fillet and place a whole thyme sprig on top of each, in the center. (You will use the thyme leaves at the end to garnish.) Bake uncovered for 15 minutes or until opaque. Do not over cook! The fish will cook a bit more when you take the dish out of the oven. So you should err on the side of not done.

Serve with green beans and your favorite starch, and garnish with the whole cashews, 2 tablespoons of thyme leaves and extra chili sauce glaze. Arrange orange slices to finish.