Ingredients
| 400g white fish fillet, skin on (I used snapper) | |
| 1½ tablespoons Berbere spice (I use Alexandra's brand) | |
| 50ml buttermilk | |
| 50g sour cream | |
| 50g mayonnaise | |
| 1 tablespoon English mustard | |
| 1 tablespoon apple cider vinegar | |
| 1 garlic clove, lightly bruised | |
| 50ml neutral oil | |
| 1 small red frilly lettuce | |
| 1 medium-sized tomato, thinly sliced | |
| 50g red onion, sliced wafer thin |
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Instructions
| 1. | Generously season the fish on both sides with the Berbere spice and set aside. |
| 2. | For the dressing, put the buttermilk, sour cream, mayonnaise, mustard and apple cider vinegar in a small bowl. |
| 3. | Mix until creamy and add the garlic clove to infuse some flavour. Season lightly with salt to taste. |
| 4. | Heat the oil in a large pan over a moderate heat until hot. |
| 5. | Carefully lay in the fish fillet skin-side down and fry for 1-2 minutes. |
| 6. | Reduce the heat to low and continue cooking for 4 minutes before carefully flipping and cooking for 2-3 minutes more. |
| 7. | While the fish is cooking, separate the lettuce leaves, tearing larger ones in half, and put them into a bowl. |
| 8. | Add the tomato to the lettuce, spoon over 2 tablespoons dressing and gently toss. Transfer to a serving bowl. |
| 9. | Remove the fish from the heat and allow it to rest. |
| 10. | Discard the garlic clove from the dressing, spoon the dressing into the centre of the plate and swirl outwards. |
| 11. | Carefully place the fillet in the centre and garnish with slices of red onion. Serve immediately. |
Food styling, recipes & photography David Neville