Roasted whole baby snapper with almond and sumac crumbs

Roasted whole baby snapper with almond and sumac crumbs

By
From
Turquoise
Serves
4
Photographer
Lisa Cohen and William Meppem

Fish in Turkey is often served with nut tarator sauces, and I’ve included a couple of recipes for such sauces elsewhere in this book. For a change, this time I’ve turned the nuts into a crunchy coating for the fish.

Serve this dish hot from the oven with a salad or braised vegetables.

Ingredients

Quantity Ingredient
4 x 300g whole baby snapper, cleaned
sea salt
freshly ground white pepper
80ml extra-virgin olive oil
4 long red, yellow or green peppers
4 garlic cloves, peeled
1 large purple onion, cut into cubes
small handful thyme sprigs
1 teaspoon dried oregano

Almond and sumac crumbs

Quantity Ingredient
2 oranges, finely zested
2 tablespoons olive oil
150g blanched almonds
2 garlic cloves
1/2 cup homemade dried breadcrumbs
1/4 cup sesame seeds
1 tablespoon ground sumac

Method

  1. To make the crumbs, leave the orange zest out on a plate to dry overnight or put it into a very low oven for 30 minutes. This will intensify the flavour.
  2. Heat the olive oil in a heavy-based frying pan, then gently fry the almonds until golden brown. Remove and drain on kitchen paper. Add the garlic to the pan and fry gently until it just starts to colour, then remove from the pan to drain with the almonds. Fry the breadcrumbs, tossing, until just coloured. Tip all the fried ingredients into a vitamiser. Wipe out the pan to remove any remaining oil and toast the sesame seeds until just coloured, then add these to the vitamiser with the sumac and dried zest and blitz to form crumbs.
  3. Preheat the oven to 160ºC. To prepare each snapper, cut away the head just below the gills. Snip off the side fins and cut the fish in half crosswise through the bone. Season with salt and white pepper. Brush the fish pieces with half the olive oil and coat them with the crumbs.
  4. In a bowl, tumble the peppers, garlic, onion and herbs with the remaining oil, so that everything is evenly coated, then tip into a heavy-based baking tray. Arrange the crumbed fish on top and roast for 25–30 minutes, or until the fish is just cooked.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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