Ingredients

Method

• 2 thin fillets fish (about 150 g each)
• Sea salt and freshly ground black pepper
• 2 T pistachios, shelled
• 1 T butter
• Baby potatoes, baked, or sliced fennel, steamed, for serving

Method

Ingredients

Preheat the oven to 200°C.
Place the fish, skin-side down, in a shallow baking pan lined with greaseproof paper. Season to taste and sprinkle with the lemon juice and zest and the pistachios.
Dot with butter and bake for 5 minutes, or until the fish is just cooked but still moist, and the nuts lightly browned. Serve with baked baby potatoes or steamed, sliced fennel.

Cook’s notes: Try almonds instead of pistachios or, for something completely diff erent, olives and olive oil in place of the nuts and butter.

Per serving: 1201.7 kJ, 28.9 g protein, 10 g fat, 19.1 g carbs