Beirut spicy snapper

Crispy-skinned snapper is perfumed by a garlicky mixture of green peppers, spices and coriander in this Middle Eastern-inspired fish dish.

Beirut spicy snapper Credit: One World Kitchen

• serves

  2

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2 snapper fillets, skin-on
• ¼ cup (60 ml) olive oil
• 6 cloves garlic, chopped
• 1 red bird’s eye chilli, chopped
• 1 green jalapeño chilli, deseeded and chopped
• 1 green capsicum, chopped
• 2 cups coriander, chopped
• Juice of 1 lemon
• ¼ tsp sweet paprika
• ¼ tsp cayenne pepper
• ½ tsp salt
• ½ tsp pepper
• Cooked rice, for serving

Instructions

1. Heat a skillet on the stove with 1 tablespoon (20 ml) olive oil. Add garlic, and fry until fragrant. Add green pepper, paprika, cayenne, salt and pepper.
 
2. Heat a second skillet with 2 tablespoons (40 ml) olive oil. Place fish fillet in, skin side down. Allow to cook a few minutes or until skin is crispy and golden. Flip fish and continue to cook with skin side up.
 
3. Add the green pepper, coriander and lemon juice, and stir in. Remove from heat. Take skillet with fish off the heat.
 
4. Plate fish and top with green pepper mixture. Serve with a side of rice.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.