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Jerk snapper with black-eyed peas a la shack

Charita Jones from Market Kitchen
Charita Jones serves up spicy fried fish with a bean stew and crisp plantains

Jerk snapper with black-eyed peas a la shack

Method

1. For the snapper: rub a tablespoon of jerk seasoning into the fish fillets. Make an incision into each fillet and stuff with 2 teaspoons of jerk seasoning.

2. Combine the cornmeal, flour and Cajun seasoning in a bowl. Take each fillet and coat it in the dried mixture. Heat the oil into a frying pan and cook each fillet on each side over a moderate heat for 3 - 5 minutes.

3. For the black-eyed peas: heat the oil in a casserole. Add the onions, peppers, garlic and courgette and fry over a medium heat for 5 minutes until softened. Stir in the Cajun seasoning and chilli flakes. Cook for 1 minute before stirring in the tomatoes.

4. Fold in the sweetcorn, black-eyed peas and coriander. Cook for 5 minutes or until the sauce has reduced by half. Season with salt and pepper and stir through the parmesan.

5. For the fried plantain: peel the plantains and slice them thinly. Heat the butter in a frying pan, add the plantain slices and fry gently until golden brown on both sides.

6. Serve the snapper accompanied by the black-eyed peas and fried plantain.

Cook's note: Charita Jones makes her own 'Momma's Cajun seasoning' and 'Momma's jerk seasoning'. Try the recipe.

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Serves: 4

Prep: 10 min
Cook: 20 min

Ingredients

For the black-eyed peas

4 tbsp vegetable oil
1 onion, diced
1/2 each green, red, yellow peppers, diced
1 garlic clove, chopped
1 courgette, diced
1 tsp Cajun seasoning, (eg Momma's)
½ tsp dried chilli flakes
400g Tomatoes, de-seeded & chopped
400g can of Sweetcorn, drained
400g can of black-eyed peas, drained
25g fresh Coriander, (stalks & leaves), chopped
50g Parmesan, grated