Fish in Pine Nut Sauce


  • ½ cup pine nuts
  • 4 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 teaspoon sweet paprika
  • 1 tablespoon finely minced garlic
  • ¼ cup fresh bread crumbs
  • Pinch of saffron threads, warmed and crushed (optional)
  • + 6 more ingredients
    • 1 ½ cups peeled, seeded, and chopped tomatoes
    • 1 cup fish stock or dry white wine
    • Salt and freshly ground black pepper
    • 1 ½ pounds firm white fish fillet, cut into 8 pieces
    • 1 cup English peas, cooked until tender-crisp (optional)
    • ¼ cup chopped fresh flat-leaf parsley or mint

1. Preheat the oven to 350°F. Spread the pine nuts on a baking sheet and toast in the oven, stirring occasionally, until fragrant and golden, about 8 minutes. Pour onto a plate to cool. Transfer 1/4 cup of the toasted nuts to a nut grinder or small food processor and grind or pulse until finely g...

View full recipe at SpringPad


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