Here’s a beautiful piece of Red Emperor fish.
The sauce is made from a dried ancho chilli, blackened garlic and onion, and tomato.
I pan-fried the fish on both sides and then finished it in the sauce. This is a mini-tagine so the lid was on for a bit.
I added corn, sliced spring onion and some extra chilli (the long red supermarket kind).
The puree is made from green mango, sour cream and lime juice.
Served with avocado, coriander and a slice of lime.
The bread was flatbread that I made the day before, then pan-fried.