Pan fried white fish with pistachio-pesto green beans
eat. live. travel. write
eat. live. travel. write
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Ingredients

  • 15 min
  • 10 min
  • 25 min
  • 0 fried white fish with pistachio pesto dressed vegetables. Author: Mardi Michels Recipe type: Main Serves: 4 Ingredients For the pesto: 85g (1/2 cup) pistachios (shelled, raw, unsalted) approx 30g (1 cup loosely packed) basil leaves 2 cloves garlic, peeled and roughly chopped 30g (1/4 cup) freshly grated Parmesan cheese 120mls (1/2 cup) olive oil - maybe more, depending on how liquid you want the finished product For the fish: 4 white fish (i.e. cod) fillets approx 1 cup flour salt and pepper, for seasoning the flour For the beans: 4 handfuls green beans, topped and tailed (this simply means to break or cut off the ends) To cook: approx 2-4 tablespoons butter To serve: Lemon wedges Instructions To make the pesto: Blitz the ingredients in a food processor or mini chopper until well blended - you might need up to 60mls (1/4 cup) more olive oil to achieve the consistency you want. To prepare the fish: Place the flour, salt and pepper in a shallow bowl or plate. Mix well. Coat each piece of fish in the flour mixture, making sure it's evenly coated. Set aside on a clean plate until you are ready to cook it (refrigerate if necessary). To prepare the beans: Steam or boil the beans until al-dente (they should still be a bit crisp). Drain and return to a hot pan and add 2-3 tablespoons of the pesto to coat the beans well. Cover and set aside until serving. Meanwhile, cook the fish: Heat the butter in a large, heavy skillet over medium-high heat. Add the fish to the pan and cook for 3-4 minutes until crispy and golden on the underside. Flip the fish and cook a further 3-4 minutes until the underside is crispy and the fish is cooked through. Remove from the pan and serve with a wedge of lemon and the pesto-dressed beans. Notes Note that the pesto recipe makes 175mls (3/4 cup) so it's more than you will use for this recipe. Keep it stored in an airtight container in the fridge for up to a week. It's great on pasta or other vegetables.Note that I cut the fish into smaller pieces for the photos in this post. If you do this (much easier to serve smaller pieces to kids, for example), it will take much less time to cook. 3.5.3208

Instructions

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