Daily Cooks Challenge
Seed crunch sea bream with Moroccan spice and butter beans
Cheeky fish dish wrapped up in the mystique of North Africa.
RECIPE DETAILS
- Servings:2
- Prep time:5min
- Cook time:5min
- Dish type:Main Course
- Difficulty:Medium
- Cuisine:Moroccan, Fish
- Chef:Merrilees Parker
- Programme:
- Daily Cooks Challenge
Ingredients
1 tsp cumin seeds
4 tbsp light olive oil
2 fillets bream, skin on
1 x tin butterbeans, drained & rinsed
2 tsp harissa
1 tbsp preserved lemon, chopped
1 roasted red pepper, from a jar, de-seeded & finely sliced
A large handful of coriander
2 tbsp extra virgin olive oil
Preparation
1. Heat 3 tbsp of light olive oil in a pan with the fennel, coriander and cumin seeds. Fry for about a minute then pour through a sieve reserving the oil. Drain the crispy seeds really well on kitchen paper.
2. Put the oil back in the pan and tip in your butterbeans. Stir really until just heated though. Then add your harissa, preserved lemon and roasted pepper along with some sea salt and black pepper.
3. Meanwhile, heat a small heavy-based frying pan, add the remaining light olive oil. Slash the skin side of the fish and season generously with sea salt and black pepper then add to the pan skin side down.
4. Cook for about two minutes when the skin should be really crispy, turn over and cook for a further 30 seconds to a minute until the fish is just cooked through. Drain well on kitchen paper and keep warm.
5. Finally fold in you coriander into your beans along with the extra virgin olive oil. Mix your crispy seeds with some sea salt flakes.
6. To serve, place the butterbeans in the centre of two warmed plates. Top with a piece of crispy fish and finish with a sprinkling of crispy seeds.