Spiced snapper with pistachio pangrattato

by Ed Halmagyi


  • 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


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.