Seared John Dory & Bombay Potatoes

• While the veggies are cooking, thinly slice brown onion. Finely chop garlic.

• Heat a large frying pan over medium-high heat. Add flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

• Return the saucepan to medium heat with the butter and a drizzle of olive oil. Add onion and cook until softened, 6-8 minutes. Add brown mustard seeds and garlic and cook until fragrant, 1 minute.

• Add potato and toss to coat. Add baby broccoli and toss to combine. Season to taste and cover to keep warm.

While the onion is cooking, combine half the Bengal curry paste and a drizzle of olive oil in a medium bowl. Add John dory fillets and toss to coat.

• Return frying pan to medium-high heat with a drizzle of olive oil. When the oil is hot, add fish and cook until just cooked through, 3-4 minutes each side. Reserve the bowl with any leftover curry paste (this will go into your sauce). Transfer the snapper to a plate.

• Return the frying pan to medium-high heat. Add reserved Bengal curry paste and cook, stirring, until fragrant, 1 minute. Add coconut milk and cook, stirring, until thickened slightly, 2-3 minutes. Stir through the fish resting juices and season to taste.