For this dish, use young broad beans that won't require double peeling.
Pink snapper with braised peas and broad beans
Australian Gourmet Traveller recipe for fast pink snapper with braised peas and broad beans.
- Serves 4
Print
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
- 1Preheat 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.
- 2Meanwhile, 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.