Snapper- 750g (1 lb 10 oz/ about 4 large)
- Snapper fillets, skin off
- 1 1/2 tablespoons Ata's spice
- Herb mix: Equal Quantities ground turmeric, sweet paprika, hot paprika, cumin, baharat, chilli (optional)
- 1/2 bunch flat-leaf (Italian) parsley, leaves only roughly chopped
- 50g (1 3/4 oz) butter, chopped
- Sea salt
- 1 lemon, sliced
- 1 tablespoon olive oil
- Chopped fresh chilli or pickled peppers, for serving
BURGHUL PILAF- 30g (1 oz) butter
- 40g (1/4 cup) Turkish soup noodles or crushed fine vermicelli
- 200g (1 heaped cup) medium coarse burghul (bulgur)
- 375ml (1 1/2 cups) boiling water
- 1 small handful flat-leaf (Italian) parsley leaves, roughly chopped
| Snapper- You will need a clay pot or a wide flat ovenproof dish. Toss the fish with the spice mix, three-quarters of the parsley leaves and the butter and place in the clay pot or dish. Leave to marinate at room temperature for 30 minutes
- Preheat the oven to 210°C (410°F/Gas 6-7)
- Season the fish generously with salt, top with the lemon slices and drizzle with the olive oil. Cover with foil or a lid and roast for 20 minutes. Remove the cover and return to the oven for 5 minutes, or until the fish is just cooked through
BURGHUL PILAF- Meanwhile, to make the burghul pilaf, melt the butter in a frying pan over medium heat
- Add the noodles and toss, then add the burghul and cook in the butter for a minute
- Add 1 cup of the water and stir. Cover with a lid, turn the heat down and cook for 5 minutes until the burghul softens and the water is absorbed
- Add the remaining water, stir, cover with the lid and cook for a few minutes until the water is absorbed. If the burghul is not cooked once all the water has been absorbed, add a little more water and steam until just cooked
- Add the parsley and season with salt. Garnish the fish with the remaining parsley and serve with the burghul pilaf and the chilli on the side
|
