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