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| Main ingredients | Pistachios, Boneless fish fillets, Fresh parsley, Panko breadcrumbs, Lemon, Crushed black peppercorns, Eggs, Oil, Saffron sauce, Tossed salad, Microgreens |
| Cuisine | Fusion |
| Course | Main course seafood |
| Prep time | 20-25 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 2 cups Pro V Regal Jumbo Pistachios
- 400 grams boneless fish fillets
- 20-24 fresh parsley sprigs
- 1 cup panko breadcrumbs
- 1 lemon
- Crushed black peppercorns to taste
- Salt to taste
- 2 eggs
- Oil for shallow-frying
- Saffron sauce as required
- Tossed salad as required
- Microgreens as required
Method
- Peel Pro V Regal Jumbo Pistachios and transfer into a grinder jar. Add parsley and panko breadcrumbs and grind into a coarse mixture.
- Place fish fillets on a plate, halve the lemon and squeeze its juice on the fish fillets. Sprinkle crushed black peppercorns and salt and rub well. Set aside for 10 minutes.
- Break the eggs, separate egg whites and yolks and put into separate bowls. Add salt to the egg whites and whisk well. Add the marinated fish and coat well.
- Transfer the pistachio mixture onto a plate and roll the fish fillets in it.
- Heat sufficient oil in a shallow non-stick pan, place fish pieces in it and shallow-fry for 3-4 minutes on medium heat. Flip and cook for 2-3 minutes more on other side as well. Drain on absorbent paper.
- Spread saffron sauce on serving plates and arrange tossed salad on the side.
- Place the fish pieces on top of the sauce, garnish with micro greens and serve.
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