2) Place the drained beans and reserved stock in a blender or food processor. Add the mint and blend until smooth. Season with salt and pepper, to taste.
3) In a large frying pan, put enough oil to fill the pan 0.5cm deep and heat over a medium-high heat. Season the fish with salt and pepper on both sides. Cook for 3 to 4 minutes each side until brown and the centre is just opaque.
4) Place a fillet of red snapper on each serving plate. Divide the broad bean puree between the plates. Serve immediately.