Baked Snapper with a Turmeric Coconut Sauce
Cooked rice for serving
4x 200g pieces (approx) Snapper fillets
Zest of 1 lemon
Salt and pepper
½ tsp ground turmeric
½ tsp ground paprika
1 tsp ground black pepper
1 ¼ cup coconut milk
¼ tsp ground nutmeg
¼ tsp salt
Juice of ½ a lemon
1 green chili, split length ways
2 capsicums different colours (red, yellow or orange) sliced in thin strips
½ cup green beans, roughly cut into 6cm pieces and blanched (slightly cooked)
½ cup of each fresh basil leaves and coriander
Preheat oven to 200° C.
Tear 2 pieces of tinfoil big enough to fit 2 pieces of fish. Season fish with salt and fresh ground black pepper and sprinkle with lemon zest. Wrap in the tinfoil like a parcel and place in the oven for 15 minutes or until fish flakes easily when tested.
*** Please note that the cooking time of the fish will vary depending on the thickness of your fillets.
In a saucepan on high heat add the turmeric, paprika and pepper, cook for 2 minutes or until aromatic. Reduce the heat to medium and add the coconut milk, nutmeg, chili and salt. Cook for 5 minutes then add the lemon juice to taste.
In a small bowl toss together the blanched beans, capsicums and herbs.
Place the fish on top of the rice, spoon over turmeric coconut sauce and arrange vegetables on top. ENJOY!