Crispy Skin Snapper with Peas Bonne Femme - Chef Recipe by Caleb Azuka
Fresh snapper has a delicate sensational ocean flavour, pan-fried with sage; here I serve it with on...
2 sea bream fillets
1 packet The Spice Tailor Creamy Tandoori Fast Paste
A little oil for cooking
1 tsp each veg oil and butter
4 spring onions - chopped
Splash of water
1 packet mint chutney (included in the pack)
Salt and pepper to taste
Sautéed Potatoes (optional):
200g new potatoes – thinly sliced or peeled and cubed
2 Tbs veg oil
1 packet speedy seasoning (included in the pack)
I like to start with the potatoes. Heat the oil in a large non-stick frying pan and add the potatoes. Cook gently turning often until golden on both sides and cooked through. Sprinkle over the speedy seasoning spice to taste, reserving a large pinch for the fish. Stir in and keep warm.
Smear the fish on both sides with the paste and place skin side down on a lightly oiled baking tray. Drizzle over a little oil. Place under a hot grill for 5-6 minutes or until the fish is cooked and charred in places. Even sprinkle over the speedy tandoori seasoning to taste, save the rest.
Meanwhile, in a pan, heat a little oil and small knob of butter and add the spring onion. Sweat until softened and add the peas. Add a splash of water and cook for 2 - 3 minutes. Stir in the mint chutney. Season to taste.
Serve the tandoori fish with the minted peas and sautéed potatoes.
Credits: The Spice Tailor