Ingredients:

* 1 whole snapper or 2 Snapper Fillets
* 2 tablespoons olive oil
* Pinch of sugar
* Salt and fresh cracked pepper
* Julienne of orange to garnish
* 1 tablespoon freshly chopped coriander
* 100g button mushrooms
* 2 spring onions
* 2 cloves garlic, crushed
* 1 teaspoon coriander seeds
* Pinch of saffron threads
* 2 tablespoons sliced fresh ginger
* Salt and pepper
* Juice of 1 orange
* Juice of 1 lemon
* Juice of 2 limes
* 1 cup fish stock (head and frame of snapper, 1 onion sliced, salt, enough water to cover snapper)
* 1 tablespoon butter

Cut down behind the gills, follow the backbone and remove the fillet with the skin on from one side of the snapper.

Repeat for the other side.

Remove the fillet from the skin and carefully cut out the centre bone.

Place the head into a pot top with water, add a tsp of salt, sliced onions and bring to the boil. Once boiled turn to simmer for 20 minutes.

To make the saffron and citrus sauce, in a large frying pan over low heat, gently cook the spring onions in the olive oil with a pinch of sugar. Add the button mushrooms, garlic, then coriander seed, saffron and ginger. Season with salt and pepper to taste.

When soft deglaze with all fruit juices. Cook for 7 minutes then strain thru a fine sieve. Keep vegetables to the side.

Put the liquid back into a clean frying pan, add the seafood stock to the sauce and reduce. Whisk in 1 tablespoons of butter into the sauce. Keep warm.

To cook the fish, heat the olive oil in a frying pan over high heat. Season the fillets with salt and pepper.

Cook the snapper for 2 minutes on each side.

To serve place the fish onto a warm plate, with julienne of orange, vegetables and mushrooms.

Spoon sauce over the top.

Sprinkle with freshly chopped coriander.