Turmeric Fish with Flatbreads and Pistachio Pesto
Photography Aaron McLean.
Serves: 4
INGREDIENTS
Pesto
100 grams pistachios, roasted
1 garlic clove, crushed
zest and juice of 1 lemon
large handful flat-leaf parsley, roughly chopped
large handful mint, stalks removed and roughly chopped
½ cup extra virgin olive oil
sea salt and freshly ground pepper
Fish
4 firm white fish fillets (such as cod, snapper or gurnard)
½ cup plain flour
½ teaspoon each ground cumin and coriander
¼ teaspoon ground turmeric
¼ teaspoon fine salt
1-2 tablespoons olive oil
To serve
4-8 flatbreads, grilled
1 lebanese cucumber, julienne
thick plain yoghurt
juice of 2 lemons
METHOD
Pesto: Place the pistachios, garlic, lemon zest and juice and the herbs in a food processor. Process until chopped then, with the motor running, drizzle in the olive oil adding a little extra oil if desired. Taste and season accordingly. Transfer to a bowl and set aside.
Fish: Cut the fish fillets into desired portions. Place the flour and spices in a bowl and season generously with salt and pepper. Coat the fish in the seasoned flour just before cooking, shaking off the excess.
To cook: Heat the olive oil in a large non-stick sauté pan until hot. Add the fish and cook for 3-4 minutes on each side or until lightly golden and cooked through.
To serve: Place the fish on the toasted flatbreads with the pistachio pesto, cucumber strips and thick yoghurt. Top with a little extra lemon juice and black pepper.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.