Step 1

Collect together your equipment (see Recipe Notes below) and ingredients.

Step 2

Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6

Step 3

Prepare pistachio crust and the fish: chop the pistachio nuts and the parsley.

Step 4

Melt the butter and mix thoroughly with the remaining ingredients – pistachio nuts, breadcrumbs, lemon zest, lemon juice, chopped parsley, salt and pepper.

Step 5

Coat the fish and cook: divide the topping between the top of each fish fillet.

Step 6

Transfer to a baking tray lined with lightly oiled baking parchment pressing the coating down onto the fish flesh evenly.

Step 7

Cook in the centre of a preheated oven for 15 minutes or until the fish is cooked to your liking.

Step 8

Whilst the fish is cooking, make the Lemon and Parsley Sauce: melt the butter in a medium sized pan over a moderate heat and add the chopped shallots. Cook for 5 minutes until softened and only very slightly caramelised.

Step 9

Finely chop the parsley whilst the shallots cook.

Step 10

Add the garlic and cook for a further minute.

Step 11

Add the wine and lemon zest and reduce the wine by half.

Step 12

Stir in the cream and seasoning.Preparing ahead? Set aside now and finish later, just before serving. If necessary store in the fridge in the meantime.

Step 13

Just before serving, bring to a gentle simmer.

Step 14

Take off the heat and add the lemon juice and parsley. Stir well, taste and adjust seasoning if necessary.

Step 15

To serve: serve the fish fillets drizzled in the sauce, with your potatoes and green vegetables/salad of choice.