Baked Snapper

Baked Snapper with a Turmeric Coconut Sauce

Serves 4

Ingredients

• Cooked rice for serving
• 4x 200g pieces (approx) snapper fillets
• Zest of one lemon • Salt and pepper
• ½ tsp ground turmeric
• ½ tsp ground paprika
• 1 tsp ground black pepper
• 1¼ cup coconut milk
• ¼ tsp ground nutmeg
• ¼ tsp salt
• Juice of ½ a lemon
• 1 green chilli, split lengthways
• 2 capsicums, different colours (red, yellow or orange), sliced in thin strips
• ½ cup green beans, roughly cut into 6cm pieces and blanched (slightly cooked)
• ½ cup each of fresh basil leaves and coriander.

Method

1. Preheat oven to 200C.
2. Tear two pieces of tinfoil big enough to fit two pieces of fish. Season fish with salt and fresh-ground black pepper, then sprinkle with lemon zest. Wrap in the tinfoil like a parcel and place in the oven for 15 minutes or until fish flakes easily when tested. (Note that the cooking time of fish will vary depending on the thickness of your fillets.)
3. Add the turmeric, paprika and pepper into a saucepan on high heat, cook for two minutes or until aromatic. Reduce the heat to medium, then add the coconut milk, nutmeg, chilli and salt. Cook for five minutes before adding lemon juice to taste.
4. In a small bowl toss together the blanched beans, capsicums and herbs.
5. Place the fish on top of a bed of rice, spoon over the turmeric coconut sauce  and arrange vegetables on top. ENJOY!