Chris O’Dowd and Dawn O’Porter served up their honeymoon red snapper fish dish with breadfruit beignets, salsa and West Indian hot pepper sauce on Jamie and Jimmy’s Friday Night Feast.

The ingredients are: 1 x 1 kg red snapper , scaled, cleaned, gutted, from sustainable sources and ½ a ripe avocado.

For the Marinade: ½-1 Scotch bonnet chilli, ¼ of a green pepper, 3 cloves of garlic, 2 spring onions, ½ a bunch of fresh basil , (15g), ½ a bunch of fresh coriander , (15g), 20 ml coconut oil and 1 handful of celery leaves.

For the salas: ⅓ of a red pepper, ⅓ of a yellow pepper, ⅓ of a green pepper, 2 ripe plum tomatoes , (150g), ½ a red onion, 3 cloves of garlic, ½ a cucumber, ½ a bunch of fresh coriander , (15g), 4 tablespoons white wine vinegar and 1 tablespoon West Indian hot pepper sauce.

For the Breadfruit beignets: ½ a breadfruit , (400g), 1 small knob of unsalted butter, 75 g panko breadcrumbs and 750 ml vegetable oil , for frying.

For the Plantain: 1 plantain and olive oil.

See more recipes from Jamie in his new book titled: 5 Ingredients – Quick & Easy Food, available from Amazon now.