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BAKED FISH WITH LEMON-PISTACHIO BUTTER
Baked fish with lemon-pistachio butter
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Recipe by: Phillippa Cheifitz
Serves: 2
Allergens: Wheat free / Gluten free
Dietary considerations: Low carb / Fat conscious / Pescatarian
Category: Easy
Prep time: 5 minutes
Cooking time: 5 minutes
Ingredients:
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

Wine: Bouchard Finlayson Missionvale Chardonnay 2009


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Useful Tools

conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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