- 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
- 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.