Fish in Lemon Almond Butter Sauce, with side of baby potatoes

Fish:

4 fillets of white fish
Salt and pepper for seasoning Olive Oil for pan frying


Sauce:
6-7 almonds, soaked overnight, skinned and cut in slivers
4-5 large garlic pods, cut in slivers
Juice of 2 lemons
100 gm butter, cut in 4 slabs
1 tsp parsley

Baby potatoes:
200 gm baby potatoes, boiled and peeled
3-4 large garlic pods, cut in slivers
1 tbsp dried mixed herbs
Salt to taste
1 tbsp olive oil

Potatoes:

Heat oil in a pan and saute the garlic for a minute. Toss in the potatoes with salt and mixed herbs and cook till well coated. Set aside.

Fish:
Season the fish with salt and pepper an hour before serving. Pan fry the fish on both the sides and set aside on a warm service plate.

Sauce:

Pour lemon and garlic on a hot pan on medium flame and bring it down to half. Incorporate the butter, one slab at a time to the lemon reduction till it's got a shiny glaze. Stir in the almonds and some parsley and cook further for a minute. Pour the sauce over the fish and serve with the potatoes.

Beet root pooris

300 gms whole wheat flour

2 beet roots boiled, & blended into purée

Salt, pepper, & ajwain (carom seeds) to taste

Oil for deep frying.

Mix the seasoning into the flour. Knead with the beet root purée to make a firm dough. Devide the dough into 8-10 balls. Flatten each ball into a round disc and deep fry in hot oil.

This can be served as aside dish for any curries or vegetables. Can also be had plain with pickles or spreads. 

We had it with Village Kitchen Fish Pickle and Indian Green Sauce

A variation to this is to replace beet root with Spinach Pooris.