Perfect in it’s simplicity, this fish is a jot to prepare and a joy to eat.
1/2 cup sliced almonds
3 tbs. butter
2 tsp. olive oil
4 cod fillets (or other meaty white fish)
juice of 1 lemon
1/2 cup freshly chopped parsley
Add the almonds to a dry skillet and heat over a medium flame until they are just beginning to toast. Remove and set aside. Add the butter and oil to the pan, then sizzle the fish for 3-4 minutes per side, or until cooked to your liking. Reduce the heat and stir in the lemon juice. Season with salt and pepper.
To serve, plate the fish and top with the pan sauce, the toasted almonds and a good sprinkling of chopped parsley.
Serves 4
Cooking with Nigella 