Tandoori Spiced Sea Bream
Serves 2 (Easily Doubled)
Prep 20 mins. Cook 10 mins
Sea Bream is one of my favourite fillets of fish. Meaty and packed full of flavour, it thrives on the idea that ‘the more seasoning, the better’, so get the pepper ready!
- drizzle olive oil, for frying
- 2 sea bream fillets
For the tandoori butter: (In my case, made earlier and frozen)
- 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
- 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 (boil up 300g new potatoes, soften a pinch of saffron , drain both and mix together with 50g of butter before slightly crushing) and Green beans.
Recipe from BBC Good Food Magazine