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Pink snapper with braised peas and broad beans


For this dish, use young broad beans that won't require double peeling.

You'll need

2 tbsp olive oil 2 tbsp butter 2 golden shallots, thinly sliced 140 gm podded broad beans (450gm unpodded) 1 garlic clove, thinly sliced 250 ml (1 cup) chicken stock 220 gm (2 cups) defrosted frozen peas ¼ cup combined tarragon and torn basil leaves Finely grated rind and juice of ½ lemon 2 pink snapper fillets (500gm each), pin-boned

Method

  • 01
  • Preheat oven to 200C. Heat half the oil and butter in a saucepan over medium-high heat, add shallots, broad beans, garlic and stock, and bring to the simmer, then reduce heat to medium and cook, stirring occasionally, until beans are tender (3-5 minutes). Add peas and stir until they’re heated through. Add herbs, lemon rind and juice, season to taste and keep warm.
  • 02
  • Meanwhile, heat remaining oil in a large non-stick frying pan over medium-high heat, then season skin side of fish and place in pan skin-side down. Cook until skin starts turning golden (1-2 minutes), add remaining butter to pan and baste fish, then transfer to oven and cook, basting occasionally, until just cooked through (8-10 minutes). Baste again, then serve fish with braised beans and peas, and drizzled with pan juices.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Sep 2013

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