For this dish, use young broad beans that won't require double
2 tbspolive oil2 tbspbutter2golden shallots, thinly sliced140 gmpodded broad beans (450gm unpodded)1garlic clove, thinly sliced250 ml (1 cup)chicken stock220 gm (2 cups)defrosted frozen peas¼ cupcombined tarragon and torn basil leavesFinelygrated rind and juice of ½ lemon2pink snapper fillets (500gm each), pin-boned
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.
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.