Turmeric Fish with Flatbreads and Pistachio Pesto

, from Issue #42. August, 2015
Photography by Aaron McLean.
    Turmeric Fish with Flatbreads and Pistachio Pesto

    Serves: 4

    INGREDIENTS

    Pesto
    100 grams pistachios, roasted
    1 garlic clove, crushed
    zest and juice of 1 lemon
    large handful flat-leaf parsley, roughly chopped
    large handful mint, stalks removed and roughly chopped
    ½ cup extra virgin olive oil
    sea salt and freshly ground pepper

    Fish
    4 firm white fish fillets (such as cod, snapper or gurnard)
    ½ cup plain flour
    ½ teaspoon each ground cumin and coriander
    ¼ teaspoon ground turmeric
    ¼ teaspoon fine salt
    1-2 tablespoons olive oil

    To serve
    4-8 flatbreads, grilled
    1 lebanese cucumber, julienne
    thick plain yoghurt
    juice of 2 lemons

    METHOD

    Pesto: Place the pistachios, garlic, lemon zest and juice and the herbs in a food processor. Process until chopped then, with the motor running, drizzle in the olive oil adding a little extra oil if desired. Taste and season accordingly. Transfer to a bowl and set aside.

    Fish: Cut the fish fillets into desired portions. Place the flour and spices in a bowl and season generously with salt and pepper. Coat the fish in the seasoned flour just before cooking, shaking off the excess.

    To cook: Heat the olive oil in a large non-stick sauté pan until hot. Add the fish and cook for 3-4 minutes on each side or until lightly golden and cooked through.

    To serve: Place the fish on the toasted flatbreads with the pistachio pesto, cucumber strips and thick yoghurt. Top with a little extra lemon juice and black pepper. 

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