Seabass, chilli and saf­fron but­ter baked in lavash

Belfast Telegraph - Weekend - - FOOD -

WHAT YOU’LL NEED 4 pieces of lavash bread 50g soft­ened but­ter Good pinch of saf­fron threads 1 gar­lic clove, finely grated 1 red chilli, finely chopped 4 x 120g skin­less sea bass fil­lets, about 1cm thick 2 sliced spring onions, thinly sliced 4tsp finely chopped fresh co­rian­der Olive oil Salt, to taste METHOD 1. Pre­heat the oven to 200°C (180°C fan), gas mark 6. 2. Trim each piece of lavash bread to cre­ate four squares around 20 x 20cm. 3. Use a fork to mix the saf­fron, gar­lic and red chilli into the soft­ened but­ter. 4. Sea­son the sea bass fil­lets with salt and place each one onto a square of lavash bread. Spread the saf­fron-chilli but­ter over the sea bass fil­lets and sprin­kle with a few spring onions and some co­rian­der. Care­fully bring each side of the lavash over the sea bass so that the fish is com­pletely en­closed in­side the flat­bread. 5. Place the pre­pared fish parcels onto a bak­ing tray and rub olive oil all over them. Bake for about 12 min­utes, or un­til the fish is cooked through and the bread is golden. Open out the fish par­cel to re­veal the herb and saf­fron baked fish and crispy lavash bread. Serve im­me­di­ately. SERVES 4

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