Saffron Fish, Carrots with Pistachio Pesto, Minted Lemon Peas and Asparagus
Spring into health with this new take on an old classic. Fish and 3 Veg with middle eastern inspired spices and herbs, nutty sweetness and saffron infused warmth. Perfect for guests, or an indulgence for one. The recipe is for 1, so add quantity as needed.
Servings: 1
Ingredients
For the Fish
- 1 Fish fillet
- 1 Saffron sachet
- 1 teaspoon Olive Oil
For Carrots with Pistachio Pesto
- 4 Carrots small
- 50 gram shelled Pistachio nuts
- 2 teaspoons Olive Oil
For Minted Lemon Peas
- 100 gram Peas frozen
- 1/2 small onion or 1 shallot
- 1 Lemon
- 5 Mint sprigs
- 1 teaspoon Olive Oil
For the Asparagus
- 4 Asparagus
- 1 teaspoon Balsamic Vinegar
Instructions
Fish
- Set Oven to 200 degrees (Celcius)
- Mix saffron sachet with olive oil, and let fish infuse until you have prepared the vegetables (approx 10 minutes).
- Place Fish on grease proof paper in the oven. Cooking time 8 - 10 minutes (max) until just done and glistening of saffron gold warmth.
Carrots with Pistachio Pesto
- Chop your carrots and set aside
- Take 50 g of shelled pistachio nuts and place in food processor, or in a high container for a handheld processor action. Let the machine take care of the breaking down of the nuts until they release their own fats and transform into nut butter. When the pistachio nut butter is ready add olive oil until you get a smooth green nutty pesto.
- Steam carrots for 5 - 8 minutes. They should still have 'give' when you bite into them.
- Just before serving add your pistachio pesto to the steaming carrots. Turn so all carrots are coated.
For the Lemon Minted Peas
- Grate the peel of 1 Lemon. You will need the peel for this recipe, and the lemon juice can be squeezed into a glass of goodness for your pleasure later.
- Steam your peas with the onion for 5 minutes until just done and still bright green in colour.
- Add lemon peel cut into small bits, mint sprigs and olive oil to the steaming peas and serve.
Asparagus
- Peel your asparagus, and snap off the harder end core.
- Place the asparagus on the same grease proof paper as the fish (see above), and sprinkle balsamic vinegar.
- Grill the asparagus for same time as fish, and take them out when they look slightly charred and are softish to the touch.
- Serve and Enjoy!
Notes
Tip:
Plan the cooking so all is served at the same time. I normally first put the fish and asparagus into the oven, and then steam the carrots, followed soon after by the peas. When the fish is out of oven and resting, I quickly mix the pistachio pesto into the carrots; lemon and mint into the peas and then serve it all onto one platter. This recipe is made for one - and you can double, triple or quadruple according to need. Enjoy!
Plan the cooking so all is served at the same time. I normally first put the fish and asparagus into the oven, and then steam the carrots, followed soon after by the peas. When the fish is out of oven and resting, I quickly mix the pistachio pesto into the carrots; lemon and mint into the peas and then serve it all onto one platter. This recipe is made for one - and you can double, triple or quadruple according to need. Enjoy!