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Snapper, slow-braised beans, fennel and kataifi pies

"This is a great show-off dinner-party dish that also looks sensational in a big baking dish or as individual kataifi-wrapped parcels," says Conistis.

You'll need

75 gm unsalted butter, coarsely chopped 1 onion, thinly sliced garlic cloves, crushed 500 gm green beans, trimmed, sliced diagonally into 3-4cm lengths ½ large fennel bulb, thinly sliced 25 ml verjuice ¼ tsp caster sugar ½ cup (firmly packed) coarsely chopped flat-leaf parsley leaves 4 skinless snapper fillets (about 180gm each) 3 vine-ripened tomatoes, scored 50 gm salted capers, rinsed 8 anchovy fillets 200 gm kataifi pastry (see note) 50 gm sesame seeds


  • 01
  • Melt 50gm butter in a casserole over low heat, add onion and garlic and stir occasionally until tender and light golden (25-30 minutes). Add beans, fennel, verjuice, sugar and 125ml water. Season to taste, cover with a lid and braise, stirring occasionally, until very tender (2½ hours). Add parsley, cook for 10 minutes, then set aside to cool.
  • 02
  • Meanwhile, blanch tomatoes (20-30 seconds), refresh, peel, quarter, remove seeds and set aside.
  • 03
  • Preheat oven to 160C. Divide bean mixture among four 14cm-diameter, 6cm-deep baking dishes. Top each with a snapper fillet, then tomato, capers and anchovies, and season to taste.
  • 04
  • Pull apart kataifi and place in a bowl. Melt remaining butter and toss with kataifi and sesame seeds. Place a quarter of kataifi over each dish, pat down lightly to cover and bake until golden and cooked through (40 minutes). Serve hot.

Note Kataifi is available from Greek delicatessens

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2010 Estate Argyros Oak-fermented Assyrtiko, Mantinia, Greece.

Featured in

Sep 2013

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