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Barramundi with braised green beans, dill and mint


Many cooks like cooking green beans until they're just tender and bright green; here we simmer them in a rich tomato sauce until they're soft. They lose a bit of colour, but the trade-off is they soak up the beautiful flavour.

You'll need

1 tbsp olive oil 4 skinless barramundi fillets (200gm each) 50 ml extra-virgin olive oil 1 garlic clove, thinly sliced ½ cup each mint and dill, coarsely chopped   Braised green beans 2 tbsp olive oil 1 onion, thinly sliced 1 baby fennel bulb, thinly sliced, fronds reserved 1 garlic clove, finely chopped 300 gm green beans, trimmed and thinly sliced 400 gm canned chopped tomatoes 100 ml dry white wine 1/4 cup each (firmly packed) dill and flat-leaf parsley, finely chopped Juice of 1 lemon, or to taste

Method

  • 01
  • Preheat oven to 220C. For braised beans, heat oil in a saucepan over medium-high heat, add onion, fennel and garlic and sauté until tender (4-5 minutes). Stir in beans, then tomato and wine, season to taste and simmer until beans are tender (5-6 minutes). Add herbs and lemon juice and keep warm.
  • 02
  • Heat olive oil in a frying pan over medium-high heat, add fish, fry until well browned (2-3 minutes), then turn and brown other side. Transfer to an oven tray, season to taste and roast until just cooked through (2-3 minutes). Meanwhile, wipe out pan with paper towels, add extra-virgin olive oil and garlic and cook over medium heat until light golden (1 minute). Add herbs and lemon rind, fry until crisp (1-2 minutes), then remove from heat and stir in lemon juice.
  • 03
  • Top braised green beans with fish, herb and garlic mixture and fennel fronds and serve with lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2016

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