James Bond food red snapper no time to die

Red snapper à l’orange

You remember the photos of Daniel Craig’s James Bond clutching a brace of red snapper in Jamaica during the filming of No Time To Die? We’re of course still waiting to see whether the fish make it to the final film and discover how he cooks them, but, anticipating that moment, here’s a recipe for red snapper steaks inspired by one that appeared in the pages of James Bond’s favourite newspaper – Jamaica’s Daily Gleaner.

Serves 2

  • 2 red snapper loin steaks (or fillets)
  • Juice and zest of 1 orange
  • 1-2 cloves of garlic, peeled and chopped
  • 1 tbsp olive oil
  • Generous pinch each of black pepper and salt
  • Pinch finely chopped parsley

Combine the orange juice, oil, salt, pepper and garlic in a large bowl. Lay the steaks in the bowl and ensure that they are well covered by the liquid. Marinate the fish ideally for several hours. 

Heat the oven to 190C (170C fan-assisted; 375F). Lightly oil the base of an oven dish. Place the steaks in the dish skin-side up, shaking off the excess marinade. Put the dish in the oven and cook for 15-20 minutes.

About five minutes before the end of the cooking time, pour the marinade into a small saucepan and, over a medium heat, reduce the liquid by half. Strain the marinade – now sauce – into a small bowl. 

To serve, spoon the sauce neatly onto a couple of plates. Lay the red snapper steaks onto the sauce, and sprinkle the parsley and orange zest over the top.     

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