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.

Vegetable Cutlets

500 gm boiled potatoes
200 gm chopped onions
200 gm chopped beans
200 gm chopped carrots
Salt, mango powder, red chilly powder, crushed black pepper. As per taste.
5-6 coriander leaves stems, cleaned.

Saute onions on a low flame for about 5-7 minutes or till it turns white. Add in the carrots and beans with a little salt. Cook till the veggies are soft and the water has dried out.

Mash the boiled potatoes, add the cooked ingredients with the remaining masalas, and shape them in cylinders. Shallow fry on a heavy non-stick pan.
We had this as a side with eggs and sausages. But can be a great meal by itself with some soup to start with.