Hot and Steamy Snapper with Tenderstem Broccoli and Cracked Pimento
- 2 Yellow Tailed Snapper (400g each) or good sized Butter Fish or Sea Bass (scaled, trimmed and cleaned)
- 1 lime
- 2 scotch bonnet chillies (one deseeded and cut in thin strips)
- Knob of butter
- 100ml coconut milk
- 2 sprigs of fresh thyme
- 1 carrot (peeled and cut in thin strips)
- 1 small potato (thinly sliced)
- 1/2 butternut squash (peeled, heart/seeds removed and cut into thin slices)
- 1/2 red onion (cut in half rings)
- 1 garlic clove (chopped)
- 1 tbsp pimento berries (or ground allspice)
- 2 bay leaves
- 1 spring onion (green part of stems only) battered with the back of a spoon to release flavour
- 4 tbsp vegetable oil
- 100ml vegetable stock (optional)
- 200g pack Tenderstem broccoli
Wash the fish and squeeze and rub the lime all over.
Place the strips of chillies and one of the sprigs of thyme (leaves only) and the beaten spring onion inside the gut of the fish close and set aside.
Lightly heat a large, wide saucepan and dissolve the oil, butter and coconut milk.
Add the bay leaves, garlic the other sprig of the thyme, butternut, red onions, potato, carrot and the other scotch bonnet chilli (whole).
Place the fish on top and cover the pan, cook for 3-5 minutes on each side on a low heat carefully turning them over.
Add the broccoli evenly on top and pour on the stock (or a little water).
Use a mortar and pestle to crack the pimento and sprinkle over the top.
Cook for further 5 minutes.
Season with salt.
Serve with rice and peas or plain rice.
Recipe courtesy of Tenderstem Broccoli