Steps
- To create the spice mix, gently toast saffron in a small frying pan over low heat for about 1 minute, stirring occasionally until fragrant. Grind saffron, chilli, cloves, and star anise using a mortar and pestle. Combine the ground spices with the mixture and set aside.
- Heat two heavy-based frying pans over high heat. Line each pan with baking paper (ensure the paper doesn’t go past the rim). Add 1 tablespoon oil to each pan, then place the snapper fillets skin-side down in the pans. Sprinkle 1/2 teaspoon of the spice mix on each fillet and season with salt and pepper. Cover and cook for about 3 minutes until the fish is cooked through.
- While the fish is cooking, toast the bread slices and wrap them in a clean tea towel to keep warm. Slice the chilli and tomatoes after removing the seeds from the chilli.
- On each plate, place half the toasted bread, then add salad leaves, mayonnaise, and the cooked fish. Cut lemon into wedges, squeezing some juice over the fish. Add the sliced chilli and tomatoes, then top with the remaining toast. Serve with the remaining lemon wedges on the side.