Pan Fried Fish with Cashew Sauce


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Pan Fried Fish with Cashew Sauce

This sauce is one of my all time favourites and it’s based on a Turkish pine nut sauce called ‘tarator’. I just love it with fish.

Enough for: 2
Takes: 20 minutes

2 fish fillets or steaks
100g (3.5oz) cashew nuts
1/2 clove garlic
2 tablespoons lemon juice
1 bag baby kale or other salad leaves to serve

1. Preheat a large frying pan or skillet on a high heat.

2. Rub fish with a little oil. Season.

3. Pop fish into the pan and cook for 2-3 minutes on the first side.

4. Meanwhile, whizz cashews, garlic, lemon juice, 2 tablespoons water and 2 tablespoons extra virgin olive oil until you have a smoothish sauce. Taste and season.

5. Turn fish when well browned and cook on the second side for another 2-4 minutes or until cooked through.

6. Divide sauce between 2 plates. Top with fish and serve leaves on the side.


different meat – chicken breasts, 1 per person will work (bash them until flattened and about 1/2in thick before cooking). Also good with pork chops, lamb cutlets or lamb fillet.

vegetarian – replace fish with sliced halloumi – just cook until golden on both sides. OR try serving the sauce and salad with a couple of fried eggs each.

vegan – replace fish with eggplant ‘steaks’ or mushrooms. Slice 1 large eggplant crosswise and cook in oil until well browned on both sides and super tender. Will take about 5 minutes a side. You might like to increase the sauce recipe to make it more substantial too.

budget – consider using 1/2 nuts and 1/2 soft breadcrumbs.

nut-free – serve fish and salad with a yoghurt sauce (natural yoghurt seasoned with salt & pepper) or just use a good quality mayonnaise or aioli.

carb lovers / more substantial – serve with cooked quinoa, couscous, tortillas, flat bread, potatoes or brown rice.

more substantial (low carb) – extra cashews. Low carb veg.

Waste Avoidance Strategy

fish fillets or fish steaks – freeze.

cashew nuts, garlic – pantry.

lemon – keeps for months in a plastic bag in the fridge.

kale / salad leaves – best to use for another meal. Can be frozen but will wilt down when defrosted.

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{ 4 comments… read them below or add one }

Charles&Kris February 14, 2020

I’m only a few days as your student :). Charles loves sauce. If anyone can convince me, it’ll be you..


jules February 14, 2020

Love having you as my student Kris!

If Charles loves sauce you should check out the mini training on The Art of Sauce.

I adore sauce too 🙂


Marina D. September 2, 2014

If this tarator-inspired spread had parents, its mom would be almond butter and its dad would be hummus. Some sort of decadent hybrid. Positively delicious.
I made the halloumi cheese version of the recipe, but in the end I’m sure one can use all kinds of alternatives as excuses to indulge in a bit of this spread (fortunately for my waistline, I only bought 300g of cashews…)


jules September 4, 2014

I love thinking about the parentage of recipes Marina!
So glad you liked it 🙂


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