Seabream with Saffron and Coriander
Over a year ago
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Ingredients
- 55g Cubes of Butter - Unsalted
- 175g Each 6 Seabream Fillets
- 300g Fresh Tomatoes - Peeled & Chopped
- 3cm Fresh Ginger - Peeled
- 3 Tbsp Sunflower Oil
- 1 Hot Red Chilli
- 5 Garlic Cloves - Peeled
- 300g Vegetable Stock
- 500ml Hot Vegetable Stock
- 4 Tbsp White Wine
- 1 Tbsp Sugar
- 225g Couscous
- 1 Tbsp Turmeric
- 3 Tbsp Coriander Seeds - Crushed
Accompaniment
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Description
The seabream sits on a bed of couscous that successfully soaks up all the delicious colourful sauce
Method
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1
1. Pre-heat the oven to 250°C/475°F/Gas mark 9.
2. Crush the coriander seeds
3. Chop the ginger, garlic and remove stem & seeds from chili & chop.
4. Liquidise coriander, garlic, ginger & chilli to0 make a paste.
5. Gently heat the oil in a frying pan. Stir in the spice paste & cook gently for 3 minutes.
6. Add the turmeric, & saffron with its liquid. Stir in the wine & sugar & cook for 3 minutes.
7. Pour the hot stock over the cous cous, cover and leave for 5 minutes.
8. Add the chopped tomatoes & vegetable stock to the sauce & simmer for 8 minutes.
9. Brush the fish fillets with sunflower oil. Season with salt and pepper and fry skin side down in a frying pan.
10. Cook undisturbed for 2-3 minutes. Transfer to an lined oven tray. Place in the oven for a final 3 minutes.
11. As the fish goes into the oven, whisk the butter pieces into the sauce.
12. Add coriander leaves to the sauce. Immediately spoon the sauce onto the plate. Spoon some cous cous on top of the sauce. Finish with a fillet of seabream sprinkled with coriander leaves over the complete dish.
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