Turmeric Fish with Flatbreads and Pistachio Pesto
Photography by Aaron McLean.
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.