Main Meals
Baked fish with lemon-pistachio butter
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Wine/Spirit Pairing
Bouchard Finlayson Missionvale Chardonnay 2009
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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
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