I’m not a big fan of seafood but even I loved this recipe from Zoe Bingley-Pullin’s latest cookbook, Falling in Love with Food. It has the perfect balance of flavours—sweet honey, spicy turmeric and a hint of tang from the lime—which, when paired together, make this easy dish taste exceptional.
While I’d suggest that you give it a go with snapper, Zoe assures us that it tastes equally delicious using chicken thigh or salmon. It takes less than 30-minutes so put your feet up, enjoy a glass of wine, heck, take some time for yourself. Dinner will be ready in no time.
Turmeric, Macadamia and Lime Crumber Snapper with Honey Ginger Carrots
Prep: 10-15 mins | Cook: 15 mins
2x 150g snapper fillets, skin on
1 egg, lightly beaten
¾ cup wholemeal breadcrumbs
¼ cup macadamia nuts
1 tbsp. fresh grated lime peel
1 clove garlic, grated
2 tsp. turmeric, ground
Chopped parsley, to serve
Heat a medium-sized pan, add the carrots and cover with olive oil, honey and ginger and cook for 10 – 12 minutes.
Grind the macadamias, garlic, turmeric and lime zest in a spice grinder or food processor and combine with breadcrumbs.
Dip each snapper fillet in the beaten eggs, transfer to the breadcrumb bowl and cover with the breadcrumb mixture, patting gently to help the crumbs stick firmly.
Pan sear snapper skin for 1 – 2 minutes on each side, serve with the carrots and chopped parsley.
Falling in Love with Food: A Cookbook and a Love Story, features chapters and recipes from different phases of Zoe’s life. From fun things she ate in her childhood to the food she made while training as a chef at Le Cordon Bleu School in London. It includes elements and food from studying nutrition, her wedding, becoming a mother and more.