How to make
For the pesto, chop the parsley and celery very finely and crush or grate the garlic. Place them in a suitable small container and pour the almonds, lemon juice, olive oil and salt over them. Stir well.
In a wide pan with a non-stick coating, heat the two tablespoons of olive oil over high heat, sprinkle the bottom with the coarse salt and lay the fish fillets in it. Cook for 2 minutes on each side, by reducing the heat a little after turning.
Serve them immediately, by spreading each fillet generously with the fresh almond pesto. Place a lemon quarter on the side of each plate, (for those who like to squeeze extra on the fish) and mayonnaise, which suits this fish incredibly well.
Serve it with well-chilled white wine or rosé and a fresh salad.
Enjoy your meal!
