For a fish in a flash, try these tasty snapper burgers - they go perfectly with a cold beer on a Friday night.
- To make spice mix, place saffron in a small frying pan over low heat and cook, stirring, for 1 minute or until just fragrant. Using a mortar and pestle, grind saffron, chilli, cloves and star anise until crushed. Stir in ground spices.
- Heat 2 heavy-based frying pans over high heat. Place a sheet of baking paper in base of each (make sure paper doesn't extend beyond rim). Add 1 tablespoon oil to each pan, then divide fish between pans, placing skin-side down. Sprinkle each piece with 1/2 teaspoon spice mix, then season with salt and pepper. Cook, covered, for 3 minutes or until fish is just cooked.
- Meanwhile, toast bread, then wrap in a clean tea towel to keep warm. Halve chilli, remove seeds, then thinly slice with tomatoes.
- Divide half the toast among plates, then top each with salad leaves, a dollop of mayonnaise and fish. Cut lemon into wedges and squeeze over juice from a few of the wedges. Top with chilli and tomatoes, then remaining toast. Serve with remaining lemon wedges.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set