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- 1 fillet fresh snapper, skin and bones removed
- Pinch saffron threads
- salt and pepper
- 20 ml olive oil
- 1 lemon zested
- 1 small onion finely diced
- 2 cloves garlic, crushed
- Pinch saffron
- 1 lemon zest
- Salt and pepper
- Good pinch cinnamon powder
- ½ tsp roasted coriander , ground
- 20-40ml sherry or red wine vinegar to taste
- Olive oil
To Marinade
Combine marinade ingredients together and marinate the snapper fillet for at least 1 hour.
To Cook
Heat a little oil in a pan and add the garlic and onion and cook until soft. Add the remaining ingredients and season to taste. Set aside. Sear the fish on both sides very quickly. Coat with the onion mix and set aside in the refrigerator until cold. Slice into thin slices and arrange on a serving plate. Garnish with a little of the onion mix, mixed with lemon zest, finely sliced olives, ¼ sliced red onion, ½ tomato finely sliced and chopped parsley. Serve with a drizzle of olive oil and a squeeze of lemon or lime.