Tandoori Sea Bream with Minted Peas by Anjum Anand

Tandoori Sea Bream with Minted Peas by Anjum Anand


Ingredients

2 sea bream fillets
1 packet The Spice Tailor Creamy Tandoori Fast Paste
A little oil for cooking

Minted Peas:

300g peas
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)

Method

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


More Recipes

Twice-Baked Crab Souffles

‘Twice-baked’ takes all the stress out of a soufflé. Make in advance then turn out and reheat to ...

Baby Beets with Broad Beans and Labneh

The earthiness of the beetroot and beans paired with the creamy tang of the labneh make a gorgeou...