Pan-fried Blue spot Emperor with broccoli pesto
six hundred grams broccoli, cut into florets
one third cup whole almonds
three quarters cup finely grated parmesan
one garlic clove, crushed
one cup flat-leaf parsley leaves
finely grated zest and juice of one lemon, plus wedges to serve
halve a cup olive oil
eight skinless blue spot emperor fillets ( or other white firm fish like whiting)
half a cup cornflour, seasoned
one// Cook broccoli in boiling, salted water for two-three minutes until just tender, then drain and refresh in cold water. Finely chop broccoli and almonds in a food processor. Add cheese, garlic, parsley, zest, juice and hundred milliliter olive oil. Pulse to a coarse pesto, then season and set aside.
two// Coat emperor in seasoned cornflour, shaking off excess. Heat remaining oil in a large non-stick frypan over medium-heat. Add fish and cook, turning, for four-five minutes until golden. Serve the fish with the broccoli pesto and lemon wedges.
n. Every day, every meal
vb. Written by two food makers Stephanie and Emily