“This Middle-Eastern spice blend is so versatile – I often use it to dress up fish and vegetables.”
SNAPPER and BAHARAT PILAF
20g unsalted butter
1 tablespoon extra virgin olive oil
2 cloves garlic, crushed
1 onion, thinly sliced into rounds
2 teaspoons baharat+ sea salt and cracked black pepper
1½ cups (300g) long-grain rice
3 cups (750ml) hot chicken stock
1 teaspoon finely grated orange rind
4 x 180g snapper fillets, skin on
1 Lebanese cucumber, thinly sliced
1 green chilli, thinly sliced natural thick Greek-style yoghurt, to serve micro (baby) coriander (cilantro) leaves, to serve Preheat oven to 200°C (400°F). Place the butter and oil in a large heavy-based ovenproof frying pan over medium heat and cook until melted. Add the garlic, onion, baharat, salt and pepper, and cook, stirring, for 6 minutes. Add the rice, stock and rind, and stir to combine. Bring to the boil, cover and cook for 10 minutes. Remove the lid, add the fish and cook for 15 minutes or until the rice is golden and crisp. Serve with cucumber, chilli, yoghurt and coriander. SERVES 4.
+ Baharat is a Middle-Eastern spice mix. It is available from selected greengrocers and delicatessens.