For that memorable sit down.


  • 2 egg whites (lightly beaten)
  • 1 tblsp milk
  • 4 cod fillets
  • salt and pepper, to season
  • flour for dredging
  • 250 g pistachio nuts (medium-fine, chopped)
  • 3 tblsp olive oil, for frying
  • lemon wedge, to garnish
  • 1 tblsp olive oil
  • for the sauce:
  • 2 small shallots (or 1 medium, very finely chopped)
  • 1 tblsp olive oil, extra virgin
  • 120 ml fish stock
  • zest of 1 lemon
  • 3 tblsp crème fraiche
  • 1 tblsp flat leaf parsley (finely chopped)
  • salt and pepper, for seasoning


  • Beat the egg whites and milk together in a wide, shallow bowl.
  • Season the fish fillets with salt and pepper.
  • Dust each fillet lightly with flour.
  • Dip into the egg white mix and coat with chopped nuts.
  • Allow to rest in fridge for 30-60 minutes.
  • Heat the oil in a frying pan over moderate heat.
  • Gently fry for 3 to 4 minutes per side until crisp and firm to the touch.
  • To make the sauce, sauté the shallots in a little olive oil until soft.
  • Then add the stock and lemon zest and allow to cook for 3-4 minutes before stirring in the crème fraiche and flat leaf parsley, and heat through. Season to taste.
  • Place the cod fillets on serving plates and pour the sauce over. Garnish with a lemon wedge.

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