You will need 6 snapper fillets with the skin off and your oven set at 220 deg C .
Place the fillets on a baking tray sprayed and lined with baking paper .
Top the fillets with a lime and ginger crumble , which is easily made with mixing together 300gm of breadcrumbs , 120gm of melted butter ,the grated zest of 3 limes , 90 ml of lime juice and 1 tbs of ginger .
Place the tray in the oven and cook for 8 minutes so that the fish is just cooked through , remove the tray from the oven and place under the grill for 2 minutes to colour the crumble .
The fillets can be served with oven baked chips that you season with a little garlic powder , a little onion powder and a little grated parmesan .
And a pepper sauce ...you will need 6 red capsicums and 6 yellow capsicums , cut them in half removing stalks and seeds .
Place them on an oven tray and oven bake for 20 minutes on 220 deg C
Remove the peppers from the oven allowing them to cool... then peel by pulling the skins off.
Place them in 2 saucepans one for the red capsicums and one for the yellow capsicums .
Place 200ml of a dry white wine in each pot , reduce the sauce by a third .
Remove from the heat and place sauces separately in a blender and blend to a smooth consistency.
Season with salt and pepper .
Serve to the side of the fillet .
Place the fillets on a baking tray sprayed and lined with baking paper .
Top the fillets with a lime and ginger crumble , which is easily made with mixing together 300gm of breadcrumbs , 120gm of melted butter ,the grated zest of 3 limes , 90 ml of lime juice and 1 tbs of ginger .
Place the tray in the oven and cook for 8 minutes so that the fish is just cooked through , remove the tray from the oven and place under the grill for 2 minutes to colour the crumble .
The fillets can be served with oven baked chips that you season with a little garlic powder , a little onion powder and a little grated parmesan .
And a pepper sauce ...you will need 6 red capsicums and 6 yellow capsicums , cut them in half removing stalks and seeds .
Place them on an oven tray and oven bake for 20 minutes on 220 deg C
Remove the peppers from the oven allowing them to cool... then peel by pulling the skins off.
Place them in 2 saucepans one for the red capsicums and one for the yellow capsicums .
Place 200ml of a dry white wine in each pot , reduce the sauce by a third .
Remove from the heat and place sauces separately in a blender and blend to a smooth consistency.
Season with salt and pepper .
Serve to the side of the fillet .
Shelley I found this recipe in a book by Simon Gault ....titled COOKS.
I omitted the fact that he sieved the pureed capsicum sauces , I didn't find the need to do so .
P.S. The chips are optional ...really ?
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