WHAT TO EAT TONIGHT

Pan-fried chilli sea bream

Coated in a simple blend of spices and then fried. Serve with a simple courgette and carrot salad, or chickpeas in garlicky spinach

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Coated in a simple blend of spices and then fried. Serve with a simple courgette and carrot salad, or chickpeas in garlicky spinach

Posted

  • Serves 4
  • Preparation time: 25 minutes
  • Cooking time: 5 minutes
  • 5cm fresh root ginger, finely grated
  • 8 garlic cloves, finely grated
  • 2 tsp chilli powder
  • 1 tsp freshly ground black pepper
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tbsp lemon juice
  • 4 sea bream or sea bass fillets (skin on)
  • 8 tbsp oil
  • Sea salt
  • Lemon wedges, to serve
  1. Put the ginger and garlic into a bowl and stir in the ground spices, lemon juice to make a marinade. Add salt to your taste.
  2. Now, use a sharp knife to make three vertical slanted slits (like a forward slash) on the skin side of each fish fillet. Slather even amounts of the marinade all over the fillets. If time allows, leave the fish to sit in its marinade for 20-30 minutes.
  3. When you are ready to cook, pour the oil into a large frying pan and place over a medium heat. When it’s hot, place the fillets into the pan skin side down and fry for two minutes, then flip over and fry for another two minutes. You may need to do this in two batches.
  4. Serve sizzling hot, skin side up, with lemon wedges on the side, and pair with a simple salad of courgette and carrot ribbons, or chickpeas in garlicky spinach.

RECIPE EXTRACTED FROM Masala: Indian Cooking for Modern Living

RECIPE EXTRACTED FROM Masala: Indian Cooking for Modern Living

By Mallika Basu

Published by Bloomsbury Publishing

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Tagged in:
Fish
Chilli

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