Baked fish with lemon-pistachio butter

Baked fish with lemon-pistachio butter

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  • 2
  • Easy
  • Carb Conscious Fat conscious Pescatarian
  • 5 minutes
  • 5 minutes
  • Bouchard Finlayson Missionvale Chardonnay 2009


  • 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

Cooking Instructions

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

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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