Cacao can bring your savoury dishes to life! Have fun trying it with protein. Its richness adds a luxurious depth to the fish in this dish. Any fresh white fish will work for this recipe.
3 TBSP. salt
1 TBSP. Mamamuti Cacao Powder
2 tsp. sesame seeds
2 tsp. coconut sugar
1/2 tsp. caraway seeds
1/4 tsp. dried chilli flakes
Fish (4-6 servings)
2 organic oranges or tangelos
900 grams fresh snapper
5 Tbsp. extra virgin olive oil
Mix salt, cacao powder, sesame seeds, coconut sugar, caraway seeds and chilli flakes in a large bowl until well combined.
Do ahead: Cacao rub can be made weeks ahead. Store in an airtight container in the pantry, away from direct sunlight.
Place a rack in top of the oven, preheat to 200C. Cut oranges or tangelos into 6 rounds each and set aside.
Rinse snapper and pat dry with paper towels. Place fillets on a baking sheet and sprinkle liberally on both sides with rub. Drizzle with olive oil, then arrange orange or tangelo slices on top of fillets.
Roast snapper until the flesh flakes easily when gently pressed with your finger, usually 7-9 minutes.
To serve, transfer orange or tangelo slices to a platter and arrange fish on top. A fresh and crunchy herbed salad is a wonderful side dish for this meal.