Tandoori spiced sea bream

Tandoori spiced sea bream

  • Rating: 5 out of 5.18 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Serves 2

Simple to prep but with pretty special results, this Indian-inspired menu from MasterChef winner Dhruv Baker makes a romantic meal for two

  • Freezable (Freeze butter only)
Nutrition: per serving
HighlightNutrientUnit
kcal225
fat13g
saturates5g
carbs0g
sugars0g
fibre0g
protein26g
low insalt0.42g
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Ingredients

For the tandoori butter

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
STRAWBERRY SHORTBREAD CARDAMOM POTS

Whip a small pot double cream with just enough sugar to sweeten. Crush 3-4 cardamom pods to remove the seeds, then finely crush the seeds before stirring into the cream with lots of sliced strawberries and 3-4 crumbled shortbread fingers. Spoon into pretty pots and eat with extra shortbread.

CRUSHED SAFFRON POTATOES

Cook 300g new potatoes in boiling, salted water until tender. Meanwhile, soften a pinch saffron in a drop of warm water. Drain the cooked potatoes and return to the pan over a low heat. Add 25g butter, the saffron and plenty of seasoning. Roughly crush together with a whisk or fork, then serve with the fish.

GREEN BEANS WITH COCONUT

Blanch 140g trimmed green beans in boiling, salted water for 2-3 mins until just tender. Drain and rinse under cold water to cool. Fry 1 tsp black or brown mustard seeds and 2 tbsp unsweetened desiccated coconut in 2 tsp sunflower oil for 1-2 mins until golden and fragrant. Stir in the beans until warmed through, then serve with the fish and potatoes.

Goes well with

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    Rating: 5 out of 5.18 ratings
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