“In 30 min­utes – the time it takes for that takeaway to get to your door – you can cook an im­pres­sive din­ner”

Sunday Tasmanian - Tassie Living - - ON SUNDAY -

SNAP­PER PEA A LA FRANÇAIS SERVES 4 “One-pan fish makes clean-up sim­ple”

200g streaky ba­con, chopped 1 tbs ex­tra vir­gin olive oil 2 onions, sliced 2 gar­lic cloves, peeled and crushed 2 tbs chopped oregano 50g un­salted but­ter 250g frozen peas, thawed 250g sugar snap peas ¾ cup (180ml) chicken stock 4 x 150g snap­per fil­lets, skin on 2 baby cos let­tuce, cut into wedges Juice of ½ lemon Put ba­con and oil in a cold casse­role or deep fry­pan with a lid. Place over a medium heat. When the ba­con fat starts to siz­zle and ren­der, cook for 3-4 min­utes un­til crisp. Re­move with a slot­ted spoon and drain on pa­per towel, re­serv­ing the fat in the pan.

Add the onions to the pan and cook for 3-4 min­utes un­til soft­ened, then add the gar­lic and oregano and cook for a fur­ther 1 minute or un­til fra­grant.

Re­turn the ba­con to the pan, then add the but­ter, peas and stock and bring to a sim­mer.

Top with snap­per fil­lets, skin side down, sea­son, cover with lid and cook for 6-8 min­utes un­til snap­per has steamed and is just cooked. Serve with cos let­tuce and driz­zle with lemon juice. NU­TRI­TION • 45G PRO­TEIN • 7G SAT FAT • 9G CARB • 6G SUG­ARS • 905MG SODIUM • 425 CAL (1785KJ)

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