Ingredients

• 1 red snapper fillet
• skinned
• 55g/2oz cashew nuts
• small handful fresh flatleaf parsley
• small piece fresh coconut
• flesh only
• 1 tbsp vegetable oil
• salt and freshly ground black pepper
• 1 tbsp Dijon mustard
• 1 tbsp vegetable oil
• ¼ onion
• chopped
• 1 garlic clove
• chopped
• 150g/5½oz canned ackee
• drained
• salt and freshly ground black pepper
• 1 tsp vegetable oil
• 55g/2oz okra
• sliced lengthways
• 1 tbsp tomato purée
• 2 tbsp white wine
• 2 tbsp white wine vinegar

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the herb-crusted red snapper
• place the snapper fillet onto a non-stick baking sheet.
• Place the cashews
• parsley
• coconut and vegetable oil in a food processor and pulse to combine. Season with salt and freshly ground black pepper.
• Spread the mustard over the fish and press the crust mixture on top.
• Transfer to the oven and bake for 8-10 minutes
• or until the crust is golden-brown and the fish is cooked through.
• For the pan-fried ackee
• heat the vegetable oil in a pan over a medium heat
• add the onion and fry until soft. Add the garlic and ackee and fry until crisp. Season
• to taste
• with salt and freshly ground black pepper.
• For the chutney
• heat the oil in a pan over a medium heat
• add the okra
• tomato purée
• wine and vinegar and simmer until the liquid is reduced by half and the the okra is tender.
• To serve
• spoon the chutney into the centre of a plate and top with the fried ackee and the red snapper.