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Snapper with Crisp Vegetables HT MC 35mins Serves 4 Hot Fish Vegetables Main Course Eggless Ingredients Instructions 1. In a small bowl, mix together the cayenne and 1 tablespoon of the oil and rub over fish. Cover and leave to marinate for 15 minutes. 2. Meanwhile, place the broccoli, capsicum, carrots and peas in a steamer or in a large saucepan with just enough water to cover. Cover and cook for 5 minutes only until tender-crisp. 3. Heat the remaining 2 tablespoons of oil in a large frying pan, add the cloves, cinnamon, cardamom and bay leaf and cook, stirring, over a medium heat for 1 minute until aromatic. 4. Add the onion and ginger and cook for a further 3-4 minutes until onion is soft. Remove the cardamom pods, cloves, bay leaf and cinnamon. 5. Stir in mustard then add the fish in a single layer and cook for about 2 minutes per side. 6. Stir in the yoghurt, season with salt and simmer over a low heat, stirring constantly, for 3 or 4 minutes. 7. Mix in steamed vegetables and cook for a further 2 minutes until hot. 8. To serve - transfer the fish into a heated serving platter, spoon over the
sauce and vegetables and sprinkle with lemon juice. Serve hot. More Seafood & Fish Recipes | General Fish Prep & Cooking Times | Types of Fish |
