Snapper topped with Lime & Ginger Crumble
Perfect in the summer or post a fast - this light seafood meal has as much texture as it does flavour. Try it with a small green salad and you have a real winner!
6 red or yellow peppers
200ml vegetable or fish stock
300g cauliflower florets (no core or stalks)
¼ tsp turmeric powder
zest of 3 limes
4 tbsp (60ml) lime juice
1 tbsp grated fresh ginger
6 snapper fillets
Preheat oven to 180°C. Grease an oven tray.
Cut peppers in half and remove seeds and stalks. Place pepper halves on prepared tray and cook in oven for 20 minutes. Remove from oven (leaving it on) and allow peppers to cool in a bowl covered tightly with cling film, to facilitate peeling. Once cooled, remove and discard skin.
Place peppers in a saucepan along with the stock then bring to a simmer over a medium heat and reduce liquid by one third. Transfer to a blender and process to a smooth consistency.
Season to taste with salt and white pepper and set aside.
Place cauliflower florets in a food processor and pulse to make grains the size of rice. Transfer to a heatproof bowl and add butter and turmeric. Cover with cling film then pierce and microwave for 3 minutes on high (there is no need to add any water). Remove the cling film and allow to cool. Once cooled, add lime zest, juice and ginger and mix together well.
Increase oven temperature to 220°C. Place fish fillets on a tray and top with lime and ginger crumble. Cook in oven for 6 minutes, or until fish is cooked completely through. Finish fish by grilling for 1½ minutes to colour the crumble.
Place a fish fillet on each plate and serve pepper sauce alongside.
Note: For a decadent option, use white wine instead of stock in the pepper sauce.