Take the reef fish (Russell used snapper) and cut into four equal portions.
In a bowl, add the chermoula to the fish, season with sea salt and white pepper and marinate for at least two hours in the refrigerator
Prepare the rest of the ingredients.
When fish is ready, heat a little olive oil in a very hot pan and add the fillets.
The fish should colour easily so take care not to burn.
Take the fish out of the pan (uncooked), place on a tray and finish cooking in the oven.
In the meantime heat the tomato coulis without boiling and keep hot.
Take the hot saffron potatoes and place in a bowl, break up coarsely with a fork then add the olives, tomato petals and the sliced parsley - drizzle generously with olive oil.
Take four hot plates and place the potato mixture in the middle of the plates.
Pour the spiced tomato coulis around the potato mixture and reserve the excess.
Place the cooked fish on top of the potato mixture and spoon the tomato and chilli salsa on top.
Garnish with coriander and lemon zest.
Melt some butter in a hot pan.
Add fennel, carrot, onions, pernod and vermouth.
Cook until alcohol has reduced.
Add spec, dried tarragon, tomatoes and chicken stock.
Bring to boil and simmer for half an hour.
Pound all the ingredients together to form a fairly wet marinade which can be adjusted be adding a little extra oil.
Can be used on meat or fish.
Boil potatoes with saffron threads and season with rock salt
Blend all ingredients to form a chunky salsa.
Nutritional analysis per serving (24 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Powered by Edamam
Trending This Week