Ingredients

Serves 2

Snapper
1 snapper fillet per person Olive oil
Pinch Sea salt
½ tsp Fel fel
1 tbs Pine nuts
1 lemon
1 tsp dried zartar
¼ bunch of fresh mint torn
¼ bunch of fresh coriander

Crushed Lemon Potatoes
15 cocktail chat potatoes
200mls extra virgin olive oil
Zest and juice of two lemons
5 shallots diced
Salt to taste
½ bunch roughly chopped coriander

Method

Ask your fish monger to clean the snapper and remove all bones.

Place a few shallot cut in the skin of the fish. Rub in a little olive oil and sea salt. Pan fry in a hot pan skin side down until golden brown.

Baste the fish with the pan juices and oil until it is cooked. Remove fish from pan. Add fel fel, pine nuts and zartar to the pan. Gently cook in oil for a minute or two.

Place fish on plate with torn herbs on top of the fish. Pour the pan sauce on top of the fish and torn herbs wilting them into the fish.
Best served with a bowl of natural yoghurt.

Crushed Lemon Potatoes
Place chats in a pot with double the amount of water to potatoes and a hand full of salt. Bring to the boil and when soft enough to crush remove from the water.

Dispose of the water and place the shallots, lemon juice and zest, oil and coriander in the pot.

Roughly crush with a spoon and season with salt to taste.

Serve with snapper.