Something with a little kick.
Once again it has been strangely hot in England so the less work I have to do to eat the better.
This recipe overall took around 30 minutes. Set oven to 200C
Equipment;
Small food processor
Chopping Board
Knife
Large pot
Collindar
Potato masher/Fork
Tin foil
Baking tray
Small container
Fish slice/Tongs
Ingredients;
This serves 2 people
2 Sea Bream - whole
Salt and pepper
150g New potatoes
50g Peas
4 Mint leaves
Tandoori butter
3 Garlic cloves
1 Ginger piece - no bigger then the tip of your thumb.
2 green chillies
1/4 tsp Red chilli flakes
1 tsp Turmeric
1 tsp Garam masala
1/2 Lime Juice
100g unsalted butter
To start I suggest chopping everything up for the butter and placing them in the food processor. Blitz this until mostly smooth then move into a small fridge safe container.
Season the sea bream with salt and pepper, then wrap in tin foil. At this point you can either place some of the butter within the fish or save it the smother on top after cooking.
Whilst the fish is cooking, place the potatoes in a pot with cold water and bring to the boil for around 15 minutes. Once almost ready pop the peas in with the potatoes too.
When the potatoes and peas are cooked strain them, place into a bowl along with some super finely chopped mint and crush it all together; do not mash them.
Once your fish in ready place upon the crushed potatoes and brush some of the butter you made earlier.
Enjoy!
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