To make the tandoori butter
In a small food processor mix the garlic, ginger, chillies, chilli powder, turmeric, garam masala, lime zest and juice and butter. Blitz to a smooth paste and set aside while you prepare the accompaniments.
To make the crushed saffron potatoes
In a large pan of boiling salted water, boil the new potatoes until tender. While the potatoes boil add a drop of boiling water to the saffron. Drain the potatoes and return to the pan over a low heat.
Add the butter and saffron and season with salt and pepper. Roughly crush together with a potato masher and keep warm until you are ready to serve the dish.
To make the green beans with coconut
Blanch the green beans in boiling, salted water for 2-3 minutes until just tender. Drain and rinse under cold water to retain their bite and colour.
Return the pan to the heat and add the oil, coconut and mustard seeds to the pan. Fry until they are golden and fragrant. Stir in the beans until warmed through and serve with the fish.
To make the fish
Heat a heavy bottomed frying pan with a drizzle of oil until really hot. Add the knob of butter, season the fillets and place in the pan skin side down.
Cook for 4-5 minutes until almost cooked through, carefully turn the fillets and add a generous tablespoon of the tandoori butter. As the butter melts spoon it over the fillets and cook for 2-3 minutes. Serve with the saffron potatoes and green beans, spoon over a little of the juice from the pan and enjoy.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.