Ingredients

• 2 tablespoons olive oil
• 4 x 180g pieces snapper fillet, pin-boned, skin on
• 8 slices wholegrain sourdough bread or soy & linseed bread
• 1 long red chilli
• 2 ripe roma tomatoes
• 20g baby salad leaves
• 100g (1/3 cup) whole-egg mayonnaise
• 1 lemon

Spice mix

• 1/4 teaspoon saffron threads
• 1 teaspoon dried chilli flakes
• 4 cloves
• 1/2 star anise
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric

Method

• Step 1 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.
• Step 2 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.
• Step 3 Meanwhile, toast bread, then wrap in a clean tea towel to keep warm. Halve chilli, remove seeds, then thinly slice with tomatoes.
• Step 4 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.