Crispy-skinned snapper is perfumed by a garlicky mixture of green peppers, spices and coriander in this Middle Eastern-inspired fish dish.
- 2 snapper fillets, skin-on
- ¼ cup (60 ml) olive oil
- 6 cloves garlic, chopped
- 1 red bird’s eye chilli, chopped
- 1 green jalapeño chilli, deseeded and chopped
- 1 green capsicum, chopped
- 2 cups coriander, chopped
- Juice of 1 lemon
- ¼ tsp sweet paprika
- ¼ tsp cayenne pepper
- ½ tsp salt
- ½ tsp pepper
- Cooked rice, for serving
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat a skillet on the stove with 1 tablespoon (20 ml) olive oil. Add garlic, and fry until fragrant. Add green pepper, paprika, cayenne, salt and pepper.
- Heat a second skillet with 2 tablespoons (40 ml) olive oil. Place fish fillet in, skin side down. Allow to cook a few minutes or until skin is crispy and golden. Flip fish and continue to cook with skin side up.
- Add the green pepper, coriander and lemon juice, and stir in. Remove from heat. Take skillet with fish off the heat.
- Plate fish and top with green pepper mixture. Serve with a side of rice.