Snapper with braised peas & broad beans
READY IN 30 minutes SERVES 4 GLUTEN FREE
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.