Pan-fried snap­per with fen­nel and chick­pea bake

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP AND COOK TIME 45 MIN­UTES

400g canned chopped toma­toes 1 tea­spoon smoked pa­prika

1 tea­spoon dried Greek oregano (rig­ani) ¼ cup coarsely chopped fresh flat-leaf pars­ley

¼ cup (60ml) ex­tra vir­gin olive oil 2 small (400g) fen­nel bulbs

400g canned chick­peas, rinsed, drained 50g but­ter

4 x 150g snap­per fil­lets

1 ta­ble­spoon drained baby capers 2 ta­ble­spoons lemon juice

1 Com­bine undrained toma­toes, pa­prika, oregano, pars­ley and oil in a medium bowl. Sea­son with a lit­tle sea salt and freshly ground black pep­per. 2 Re­serve some of the fen­nel fronds. Trim fen­nel bulbs; cut bulbs into thin wedges. Place fen­nel wedges and chick­peas in an oven­proof dish; spoon tomato mix­ture over fen­nel mix­ture. Cover dish; bake for 40 min­utes or un­til fen­nel is ten­der.

3 Heat a large fry­ing pan over medi­umhigh heat. Add half the but­ter; fry snap­per, skin-side down, press­ing with an egg slice, for 3 min­utes. Turn, cook for a fur­ther 1 minute or un­til just cooked through. Trans­fer to a warm plate.

4 Add the re­main­ing but­ter and capers to pan; cook for 1 minute or un­til but­ter is browned lightly. Add juice to pan; swirl pan over the heat for 1 minute. Spoon the juices over the fish; top with re­served fen­nel fronds or pars­ley.

5 Serve fish with the fen­nel bake.

Not suit­able to freeze or mi­crowave.

Pan-fried bream with fen­nel and chick­pea bake

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