Turmeric Fish with Flatbreads and Pistachio Pesto
Photography 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.
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