Pan Fried Fish with Cashew Sauce
This sauce is one of my all time favourites and it’s based on a Turkish pine nut sauce called ‘tarator’. I just love it with fish.
Enough for: 2
Takes: 20 minutes
2 fish fillets or steaks
100g (3.5oz) cashew nuts
1/2 clove garlic
2 tablespoons lemon juice
1 bag baby kale or other salad leaves to serve
1. Preheat a large frying pan or skillet on a high heat.
2. Rub fish with a little oil. Season.
3. Pop fish into the pan and cook for 2-3 minutes on the first side.
4. Meanwhile, whizz cashews, garlic, lemon juice, 2 tablespoons water and 2 tablespoons extra virgin olive oil until you have a smoothish sauce. Taste and season.
5. Turn fish when well browned and cook on the second side for another 2-4 minutes or until cooked through.
6. Divide sauce between 2 plates. Top with fish and serve leaves on the side.
different meat – chicken breasts, 1 per person will work (bash them until flattened and about 1/2in thick before cooking). Also good with pork chops, lamb cutlets or lamb fillet.
vegetarian – replace fish with sliced halloumi – just cook until golden on both sides. OR try serving the sauce and salad with a couple of fried eggs each.
vegan – replace fish with eggplant ‘steaks’ or mushrooms. Slice 1 large eggplant crosswise and cook in oil until well browned on both sides and super tender. Will take about 5 minutes a side. You might like to increase the sauce recipe to make it more substantial too.
budget – consider using 1/2 nuts and 1/2 soft breadcrumbs.
nut-free – serve fish and salad with a yoghurt sauce (natural yoghurt seasoned with salt & pepper) or just use a good quality mayonnaise or aioli.
carb lovers / more substantial – serve with cooked quinoa, couscous, tortillas, flat bread, potatoes or brown rice.
more substantial (low carb) – extra cashews. Low carb veg.
Waste Avoidance Strategy
fish fillets or fish steaks – freeze.
cashew nuts, garlic – pantry.
lemon – keeps for months in a plastic bag in the fridge.
kale / salad leaves – best to use for another meal. Can be frozen but will wilt down when defrosted.