Snapper Adana With Browned Butter & Spices
Adapted from Monday Morning Cooking Club
Preparation time: 15 minutes (plus 30 minutes marinating time)
Cooking time: 30 minutes (concurrently)
- 4 snapper fillets, skin on or off (around 800g/28ozs.)
- 1 tablespoon onion powder
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 1 teaspoon hot paprika
- 1 teaspoon baharat
- 1 teaspoon sumac
- 1 lemon, sliced
- 3 tablespoons oil
- Leaves from 1/2 bunch parsley
- Salt and pepper
- 100g/3.5ozs. butter
- 1 cup natural yogurt mixed with half a clove of finely grated garlic to serve
Lentil rice
- 1 cup lentil and bean mix
- 1/2 cup brown basmati rice
- 3.5 cups chicken or vegtable stock
Step 1 - Mix the onion powder, turmeric, both paprikas, baharat and sumac in a bowl. Coat the snapper fillets in this mixture and marinate at room temperature for 30 minutes.
Step 2 - Preheat oven to 210C/420F. Place most of the parsley in a clay pot or wide oven proof dish and then top with the snapper, remaining parsley and season generously with salt. Top with lemon and drizzle with oil and cover with foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes.
Step 3 - Meanwhile you can make the browned butter and do the lentil rice. Melt the butter and allow to bubble, brown and become nutty in aroma. Remove from heat and place in a bowl. I use the same bowl to make the rice (and don't bother cleaning it because browned butter residue is a pain to clean and this cleans it for you). Add the lentil and bean mix, rice and stock and bring to a boil. Simmer uncovered for 15 minutes or until water has evaporated.
Step 4 - Spoon the browned butter over the fish, taste for seasoning and add more salt if needed and serve with the rice and yogurt.