Ingredients
- 4 x 180g snapper fillets
- salt and pepper
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground coriander seeds
- ¼ tsp ground ginger
- ¼ tsp cayenne pepper
- 2 Tbsp extra virgin olive oil
- 4 slices sourdough bread, diced
- 2 eschalots, minced finely
- 1 clove garlic, minced
- 2 Tbsp unsalted butter
- ½ cup pistachios, chopped
- ¼ bunch sage, sliced finely
- 2 limes, juiced
- steamed broccolini, to serve
Instructions
1 Season the snapper with salt and pepper. Combine the spices in a small bowl, then stir in the olive oil. Coat onto the fish, then arrange in a large frying pan set over a medium heat. Cook for 4 minutes, each side, until just firm, then set aside in a warm place.
2 Add the bread, eschalots, garlic and butter to the pan and cook for 2 minutes, until golden. Stir in the pistachios, sage, and lime juice. Spoon over the fish to serve with broccolini.