Simple and quick to prepare, but with pretty special results, this Indian-inspired menu from MasterChef winner Dhruv Baker makes a romantic meal for two. It also works well with other fish such as Sea Bass and Trout.
Olive oil, for frying
2 sea bream fillets
For the tandoori butter
1 tsp garlic paste (peeled garlic with a little vegetable oil)
1 tsp ginger paste (made as above)
2 green chillies
¼ tsp red chilli powder
½ tsp turmeric
½ tsp garam masala
juice ½ lime
100g unsalted butter
Mix the tandoori butter ingredients, plus some seasoning, in a small food processor or with a hand-held blender until smooth. Scrape onto cling film, then use the cling film to help you roll it into a cylinder. Twist the ends to seal in the butter and chill until firm. The butter will last in the fridge for a week, or in the freezer for up to 3 months.
Heat a heavy-based frying pan with a drizzle of oil until really hot. Season the fish, then place in the pan, skin-side down, and cook for 4-5 mins until crisp and almost cooked through. Carefully turn over, add a good tbsp of tandoori butter to the pan and spoon it over the fish as it melts. Serve straight away with the Crushed saffron potatoes (or similar) and green beans or spinach, with any pan juices poured over.
CLICK HERE to go to the full recipe at BBC Good Food.