Pistachio Crusted Fish with Roasted Lemon
Roasting fish in the oven is a great alternative to pan-frying and a lot less hassle. In this recipe, we coat the fish in a za’atar, pistachio and lemon crust, and serve with Greek yoghurt and sumac.
Heat oven to 200°C.
Place fish on a baking paper-lined tray. Drizzle with a little olive oil and sprinkle approx. 1 tsp of za’atar over the fish and put aside.
Mix 1 tsp of za’atar, chopped pistachio nuts, olive oil, chilli, lemon juice, crushed capers, garlic and Italian parsley in a large bowl.
Divide mix into 4 and spread over top of the fish.
Place the finely sliced lemon (careful to remove any seeds) and layer 3-4 slices over the top of each fillet. Season with salt and pepper.
Place fish in oven and roast for 8-10 mins.
While the fish is cooking, discard any residual liquid off the yoghurt. Place in a serving bowl, sprinkle with sumac.
Remove fish from the oven and serve with yoghurt mix to one side.
4 firm fillets fish (you can use any firm fish. We love Snapper!)
1 packet of Besaha za’atar
½ cup shelled pistachio nuts, roughly chopped
2 Tbsp olive oil
½ fresh chilli, finely sliced (optional)
1 Tbsp lemon juice
1 Tbsp capers, roughly chopped
1 clove garlic, crushed
1 bunch Italian parsley, roughly chopped
1 lemon, cut in half then thinly sliced
1 cup Zany Zeus Greek yoghurt
¼ tsp sumac