ingredients
serves 4
4 haddock fillets, skinned
3 tablespoons lemon juice
salt
freshly ground black pepper
6 tablespoons All purpose flour
1/4 cup butter
1 garlic clove, crushed
1/4 cup slivered almonds
1 tablespoon finely grated lemon rind
1/4 teaspoon cumin
method
1. On a large plate, sprinkle the haddock with the lemon juice and season lightly. Set aside for 10 - 15 minutes. Remove and pat dry, reserving the lemon juice.
2. Dip each haddock fillet in flour. Melt the butter in a frying-pan. Cook the garlic clove, stirring, for 1 minute. Add the haddock fillets to the pan and cook for 4 - 5 minutes, until lightly browned, before turning them over. Remove the fillets from the pan and keep warm.
3. Stir in the almonds, lemon rind, cumin and reserved lemon juice. Cook, stirring for 2 minutes. Return the fillets to the pan and cook until the flesh flakes when tested with a fork, about 8 minutes.
4. To serve, transfer the fish to a heated serving plate. Discard the garlic and pour the sauce and almonds over the fish.
