Tandoori Spiced Sea Bream Food
TANDOORI SPICED SEA BREAM
Simple to prep but with pretty special results, this Indian-inspired menu from MasterChef winner Dhruv Baker makes a romantic meal for two
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- 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 and Green beans with coconut (recipes below), with any pan juices poured over.
Nutrition Facts : Calories 225 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Protein 26 grams protein, Sodium 0.42 milligram of sodium
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- Using a sharp knife, score each fish 4 times on each side through the skin, about 5mm into the flesh. Squeeze over some lemon juice and sprinkle a little salt inside and out, then set aside for 10–15 minutes.
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