Spicy Fish Recipe: Purple Snapper, Chilli & Limes: Wendy Rowe

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One of many best methods to maintain your weight-reduction plan recent and attention-grabbing is to vary it with the seasons. If you happen to’re undecided the place to begin with this, my guide Eat Stunning is a good place to get inspiration. I’ve divided it up by the 4 seasons, with loads of components to refill on (with their skin-friendly properties) plus loads of scrumptious recipes that I’ve been making in my kitchen for years. This BBQ season, fish is at all times on my menu, not simply as a substitute for the standard meat sausages and burgers however because the star of the present! Serve this tasty spicy fish recipe with loads of lime, which is wealthy in skin-boosting vitamin C and has metabolism-boosting properties plus antibiotic properties to assist hold pimples at bay as nicely. Different skin-friendly components embody cucumber and parsley, and the recipe works with all kinds of fish, though I like to recommend sea bass or crimson snapper.

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My Summer season Spicy Fish Recipe

Serves 2
265 energy per serving

1 entire fish (equivalent to crimson snapper or sea bass), gutted and cleaned
1 recent crimson chilli, deseeded and finely chopped
1 tbsp honey
1 garlic clove, finely chopped
Handful of recent coriander, finely chopped
1 shallot, finely chopped
Juice of 1 lime
Sea salt
FOR THE SALAD
Handful of rocket
1 small cucumber, chopped
Juice of 1 lemon

Preheat the oven to 180°C/160°C fan.
Rating the pores and skin of the fish diagonally a couple of instances with a pointy knife and rub sea salt into the pores and skin.
Mix the chilli, honey, garlic, shallot, coriander and lime juice in a small bowl and rub this combination over the fish, in and out.
Place the fish in the midst of a big piece of foil. Fold the foil over the fish as if wrapping a gift, scrunching up the open edges at both finish to create a boat-shaped parcel.
Place the foil-wrapped fish on a baking tray and prepare dinner within the oven for 20 minutes or till tender.
In the meantime, mix the rocket, cucumber and lemon juice in a bowl.
To serve, fillet the highest layer of cooked fish and switch to a plate, then rigorously draw back the fish bone and head earlier than transferring the remainder of the filleted fish to the second plate. Serve with the salad.