Friday Fish Supper

ingredients

serves 4 people

  • 800g snapper filets skin on

  • 2 x heads Bok Choi

  • 2 x heads Chinese broccoli

  • 150g edamame

  • 100g coconut yogurt

  • 25g dill

  • 25g mint (chopped)

  • 1 Lebanese cucumber (diced small)

  • pinch paprika

  • toasted seeds (i like pumpkin and sunflower seeds)

method

Firstly make sure you have all the ingredients before you start (do all your prep before you start cooking) Cooking should be enjoyed and not a stress full activity at the end of hard working day.

  1. In a small bowl mix yogurt, chopped dill, diced cucumber and a pinch of smoked paprika set aside

  2. Heat a large non-stick frying pan over high heat with a little rice bran oil.

  3. Season the snapper with salt and score the skin lightly. Cook skin-side down, pressing down gently with a fish slice, and cook for 3-4 minutes until crispy, then turn (i like to add a little butter to finish) take out the fish and rest on a plate.

  4. Using the same pan on a medium heat, cook greens, add salt and a little lite soy sauce until wilted add edamame to heat through

  5. I say serve how u like it express yourself or copy the picture above



Matt Birley