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.

Paneer / Chicken / Fish Tikkas

Paneer, chicken or white fish 500 gm cut in inch size cubes
2 capsicum sliced into bite size pieces
1 onion cut same as the capsicum
Marination:
100 gms hung curds
1 tsp chick pea flour
2 tsps tandoori masala
2 tsps ginger, garlic, chilly paste (preferably Kashmiri chilly)
2 tsp mix of coriander, turmeric, garam masala
Salt & red chilly powder
2 tsp kasoori methi, soaked in water.

Skewers or toothpick for serving.

Mix all the marination in a bowl. Assemble the tikkas sandwiched between a piece of onion & capsicum. Place in a tray & pour over the marination. Fish or paneer will require minimum 30 mins for it to be ready to cook. Chicken at least 2 hours in the refrigerator.
You can either grill it on a barbecue or on a nonstick pan over low heat.