SERVES 4
PREPARATION 5 MINS
COOKING 10 MINS
Large handful of flat-leaf parsley
4 anchovy fillets
1 tsp salted capers, rinsed
10 mint leaves
2 tbsp Indian lime pickle
6 tbsp olive oil
100g (3 1/2oz) fine semolina
4 red snapper fillets
40g (1 1/4oz) butter
Boiled new potatoes and green salad, to serve
1. Combine the parsley, anchovies, capers, mint, lime pickle and 4 tbsp of olive oil in a food processor, until a thick sauce is formed. Spoon into a serving bowl and set to one side.
2. Put the semolina into a shallow bowl and season with sea salt and pepper. Rinse the snapper fillets and pat dry with paper towels. Dip each fillet in the seasoned semolina and gently press to coat well on both sides.
3. Heat the butter and remaining oil in a large frying pan over a medium heat and fry the snapper fillets for 2 minutes on each side, or until lightly golden. Put them on a baking tray lined with tin foil and bake for 5 minutes, or until cooked through. Serve with the lime pickle sauce, and boiled new potatoes and a green salad.
TIP
Lightly score the skin of the fish with a sharp knife before frying to prevent it from curling. The lime pickle can be replaced with preserved lemon for a less spicy and more zesty flavour.