Atul Kochhar's Grilled Red Bream with Spice Rub
Over a year ago
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Ingredients
No ingredients listed.
Accompaniment
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Description
The only Indian chef to have two Michelin stars in UK says "A potted Coriander plant can last much longer than the cut variety which means more time to use in new & exciting ways"
Method
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1
Mix all the ingredients, except the fish, together and season with salt.
Line a baking sheet with foil and place the fish fillets on it, skin-side down. Brush the spice rub over the fish. Place under a hot grill for 6-8 minutes, until cooked through and lightly golden.
Serve with lemon wedges and fresh coriander leaves.
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