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🍽️ Snapper fillets with pumpkin seed crust

448 kcal · 30 min · 4 servings

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 (can, 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 mullet

Instructions

1. 1. Peel the onions and the garlic.
2. 2. Finely chop the onions and the garlic.
3. 3. Halve the chili pepper lengthwise.
4. 4. Remove the seeds from the chili pepper.
5. 5. Rinse the chili pepper carefully.
6. 6. Put the coriander seeds, cumin, anise, and peppercorns into a mortar.
7. 7. Grind the spices finely in the mortar.
8. 8. Heat two tablespoons of oil in a pot.
9. 9. Add the chopped onions, garlic, and chili to the pot.
10. 10. Sauté the vegetables for one minute while stirring.
11. 11. Add the ground spices to the pot.
12. 12. Sauté the spices for thirty seconds.
13. 13. Drain the tomatillos.
14. 14. Roughly chop the tomatillos.
15. 15. Halve the lime.
16. 16. Squeeze the juice from the lime.
17. 17. Add the tomatillos and lime juice to the pot.
18. 18. Bring the mixture to a boil.
19. 19. Simmer the sauce for ten minutes while stirring.
20. 20. Wash the herbs.
21. 21. Shake the herbs dry.
22. 22. Pluck the leaves off the herbs.
23. 23. Put the herbs and tomatillo sauce into a food processor or use a hand blender.
24. 24. Puree the mixture until smooth.
25. 25. Return the sauce to the pot.
26. 26. Cook the sauce for another five minutes.
27. 27. Season the sauce with salt.
28. 28. Roughly chop the pumpkin seeds.
29. 29. Wash the snapper fillets.
30. 30. Pat the snapper fillets dry.
31. 31. Make light cuts into the skin side of the fillets.
32. 32. Season the fillets with salt on both sides.
33. 33. Roll the flesh side of the fillets in the pumpkin seeds.
34. 34. Heat the remaining oil in a coated, ovenproof pan.
35. 35. Fry the snapper fillets in the pan on the flesh side for one minute.
36. 36. Turn the fillets over.
37. 37. Preheat the oven to 180 degrees Celsius (convection: 160 degrees Celsius, gas: mark 2-3).
38. 38. Bake the fillets in the preheated oven for twelve to fifteen minutes.
39. 39. Remove the fillets from the oven.
40. 40. Garnish the fillets with coriander as desired.
41. 41. Serve the fillets with the sauce.

Nutrition per serving

• kcal: 448
• Protein: 38 g · Fett/Fat: 19 g · Carbs: 27 g