Tandoori Spiced Sea Bream
Treat yourself to a burst of flavors with this aromatic sea bream dish. The fish is seared to perfection and generously coated with a zesty tandoori butter that adds layers of spice and warmth. Serve alongside Crushed saffron potatoes and Green beans with coconut for a complete and satisfying meal.
— Constant Cookbook
Ingredients
- drizzle olive oil , for frying
- 2 sea bream fillets
- 1 tsp garlic paste (blend lots of peeled garlic with a little vegetable oil, then freeze in ice cube trays)
- 1 tsp ginger paste (made as above)
- 2 green chillies
- ¼ tsp red chilli powder
- ½ tsp turmeric
- ½ tsp garam masala
- juice ½ lime
- 100g unsalted butter
Instructions
- Mix the tandoori butter ingredients, plus some seasoning, in a small food processor or with a hand-held blender until smooth. Scrape onto cling film, then use the cling film to help you roll it into a cylinder. Twist the ends to seal in the butter and chill until firm. The butter will last in the fridge for a week, or in the freezer for up to 3 months.
- Heat a heavy-based frying pan with a drizzle of oil until really hot. Season the fish, then place in the pan, skin-side down, and cook for 4-5 mins until crisp and almost cooked through. Carefully turn over, add a good tbsp of tandoori butter to the pan and spoon it over the fish as it melts. Serve straight away with the Crushed saffron potatoes and Green beans with coconut (recipes below), with any pan juices poured over.
Cook Time
10M
Prep Time
PT20M
Yield
Serves 2
Nutrition
- Calories: 225 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Protein Content: 26 grams protein
- Sodium Content: 0.42 milligram of sodium
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