Snapper in Pumpkin Seed Crust

Ingredients

• 2 onions
• 2 Garlic cloves
• 1 Green Chili Pepper
• 0.5 tsp Coriander seeds
• 0.5 tsp cumin
• 0.5 tsp anise
• 0.5 tsp black peppercorns
• 4 tbsp oil
• 400 g tomatillos (canned, drained weight)
• 1 Lime
• 1 bunch cilantro
• 4 sprigs Parsley
• 4 sprigs Mint
• Salt
• 60 g pumpkin seeds (4 tbsp)
• 4 red snapper fillets (170 g each, with skin) or red drum

Instructions

1. 1.

   Peel and finely chop onions and garlic. Halve the chili pepper, remove seeds, and wash carefully.

2. 2.

   Crush coriander seeds, cumin, anise, and peppercorns in a mortar until fine.

3. 3.

   Heat 2 tbsp oil in a pot. Sauté onions, garlic, and chili for 1 minute while stirring.

4. 4.

   Add crushed spices and sauté for 30 seconds.

5. 5.

   Drain tomatillos and roughly chop them. Cut lime in half and squeeze juice; add to pot with tomatillos and bring to boil.

6. 6.

   Simmer for 10 minutes while stirring.

7. 7.

   Wash herbs, shake dry, pluck leaves, and blend with the tomatillo sauce using a food processor or immersion blender.

8. 8.

   Return to pot and cook another 5 minutes, seasoning with salt.

9. 9.

   Coarsely chop pumpkin seeds.

10. 10.

    Rinse snapper fillets, pat dry, lightly score skin side, and season both sides. Coat flesh side in pumpkin seeds.

11. 11.

    Heat remaining oil in a non-stick oven-safe pan. Brown snapper fillets on flesh side for 1 minute, flip, then bake in preheated oven at 180°C (fan:160°C, gas:2-3) for 12–15 minutes. Remove, garnish with cilantro if desired, and serve with sauce.