Red snapper with broad bean puree

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Ingredients

  • 1 litre low-sodium chicken stock
  • 1.35kg fresh broad beans, shelled
  • 3 tbsp chopped fresh mint leaves
  • Salt and freshly ground black pepper
  • 4 (170g) red snapper fillets
  • Olive oil, for frying

Use imperial measurements

Method

How to make Red snapper with broad bean puree

1) In a medium saucepan, bring the stock to the boil over a medium-high heat. Add the beans, reduce the heat to low and simmer until the beans are tender, about 5 to 8 minutes. Drain the beans and reserve 250ml of stock.

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.

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