Opah Baked in a Pistachio Crust with Ginger Essence

Serves 4

Ingredients

• ½ cup oil for frying,

• freshly-ground white pepper,

• 1 cup finely-chopped pistachios,

• 1 cup fresh bread crumbs,

• 6 vine ripened tomatoes,

• 4 opah (moonfish) fillets, or substitute salmon

• 4 Green onions; sliced,

• ½ cup flour,

• 1 tb minced ginger,

• 2 eggs lightly beaten,

• salt to taste,

• 2 tb extra-virgin olive oil.

Preparation

Preheat the oven to 350°F. In a separate bowl mix the tomatoes, fernshoots, and green onions. In sauté pan sweat the ginger and add the tomato mixture with a little oil. Season. Take off the stove and leave at room temperature.

In a small mixing bowl, mix the nuts and the bread crumbs. Season the fish with salt and pepper and dredge in flour, dip in egg and then dip in nut mixture. Make sure the fish is evenly coated.

In a small teflon sauté pan, heat oil and sauté and brown both sides and place in oven until cooked through. Place tomato mixture on plate with fish served on top.

Serve with rice or brown lentils (lentilles du Puy).