Ingredients

• 1 red snapper
• filleted
• skin of one fillet scored several times with a sharp knife (the second fillet can be used in another recipe)
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 2 whole fresh chives
• to serve
• 1 handful egg noodles
• cooked according to packet instructions
• drained
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 2 tbsp olive oil
• ½ red pepper
• 2 garlic cloves
• peeled
• chopped
• 1 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the grilled snapper
• season the flesh
• to taste
• with salt and freshly ground pepper. Heat the oil in a griddle pan over a high heat. When the oil is smoking
• cook the fish
• skin-side down
• for 2-3 minutes. Turn over the fish
• turn off the heat and let the fish finish cooking in the residual heat of the pan.
• For the crisp noodle cake
• mix the noodles with the sesame oil and soy sauce in a bowl. Transfer the noodles to a small frying pan and press down with the back of a wooden spoon into a 'cake'. Fry for 8-10 minutes
• turning the cake over halfway through cooking.
• For the roast peppers and garlic
• drizzle the olive oil over the pepper half and scatter over the chopped garlic. Roast the pepper in the preheated oven for 8-10 minutes.
• Remove the pepper from the oven
• chop into pieces and mix with the extra virgin olive oil and balsamic vinegar.
• To serve
• place the noodle cake onto a plate and top with the pepper and then the fish. Garnish with the whole chives.