Name: Pink snapper with braised peas and broad beans
Yield: 4
Ingredients: 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 chicken stock (1 cup); 220 gm defrosted frozen peas (2 cups); ¼ cup combined tarragon and torn basil leaves; Finely grated rind and juice of ½ lemon; 2 pink snapper fillets (500gm each), pin-boned

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

Ingredients

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 chicken stock (1 cup)

220 gm defrosted frozen peas (2 cups)

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

Main

1.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.

2.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.

Styling by Lisa Featherby

Styling by Alice Storey

Styling by Geraldine Muñoz