Snap­per with braised peas & broad beans

Taste - - Spring Fling -


1 cup fresh or frozen pod­ded broad beans

(450g fresh un­pod­ded broad beans) 2 Tbsp olive oil 2 Tbsp but­ter 2 shal­lots, thinly sliced 1 clove gar­lic, thinly sliced 1 cup chicken stock* 2 cups de­frosted frozen peas ¼ cup com­bined tar­ragon and torn basil leaves Finely grated zest and juice 1/2 lemon 2 snap­per fil­lets (500g each), pin-boned

1 Place broad beans in a large bowl and cover with boil­ing wa­ter. Leave for 30 sec­onds, then drain. Peel and dis­card skins. 2 Pre­heat oven to 200°C. 3 Heat half the oil and half the but­ter in a saucepan over medium-high heat. Add shal­lots, broad beans, gar­lic and stock, and bring to a sim­mer. 4 Re­duce heat to medium and cook, stir­ring oc­ca­sion­ally, un­til beans are ten­der (3-5 min­utes). Add peas and stir un­til heated through. Add herbs, zest and juice, sea­son to taste and keep warm.

5 Mean­while, heat re­main­ing oil in a large oven­proof fry­ing pan over medium-high heat. Sea­son fish skin and place in pan skin-side down.

6 Cook fish un­til the skin starts turn­ing golden (1-2 min­utes), add re­main­ing but­ter to pan and baste fish. Trans­fer to oven and cook, bast­ing oc­ca­sion­ally, un­til just cooked through (8-10 min­utes). Baste again and serve with braised peas and beans and a driz­zle of pan juices.

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