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| Turmeric fish |
Serves 4
Turmeric fish with flatbreads and pistachio pesto 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. 1/2 cup extra virgin oil. Sea sand and freshly ground pepper
Fish: 3 firm white fish fillets (such as cod, snapper or gurnard). 1/2 cup plain flour. 1/2 teaspoon each ground cumin and coriander. 1/4 teaspoon ground turmeric. 1/4 teaspoon fine salt. 1-2 tablespoons olive oil
To serve: 4-8 flatbreads, grilled. 1 Lebanese cucumber, julienne. Thick plain yoghurt. Juice of 2 lemon
Turmeric fish with flatbreads and pistachio pesto recipe: 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 cooked, shaking off the excess
To cook: Heat the olive oil in a large non-stick saute 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 a little extra lemon juice and black pepper. By then, the Turmeric fish is ready
