Serves 4
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4 x 180 g (61/2 oz) snapper fillets, boned, skin on
21/2 tbsp olive oil, plus extra to serve
4 roman beans
250 g (9 oz) cherry tomatoes
12 basil leaves
Fennel puree
2 tbsp olive oil
2 shallots, roughly chopped
1 garlic clove, finely sliced
1 fennel bulb, trimmed, finely sliced
100 ml (31/2 fl oz) thin (pouring) cream
METHOD
1 To make the fennel puree, heat the olive oil in a saucepan over medium heat.
2 Add the shallots and garlic with a pinch of sea salt and cook for 5 minutes or until soft. Add the fennel and cook for a further 5 minutes. Add the cream and simmer until the fennel is soft.
3 Process in a food processor or blender until smooth, and check seasoning.
4 Meanwhile, heat the oven to 200°C (400°F).
5 Season the fish with sea salt and freshly ground black pepper. Heat an ovenproof frying pan over high heat until smoking. Add the olive oil and cook the fish skin-side down for 1 minute, then transfer the pan to the oven. Cook for 4–6 minutes or until just cooked through.
6 Cut the roman beans on a diagonal into 1 cm (1⁄2 in) slices. Cook in boiling, salted water for 2–3 minutes or until tender. Drain and refresh in iced water and drain again.
7 Cut the cherry tomatoes in half and toss in a small bowl with the roman beans, basil, sea salt, freshly ground black pepper and a drizzle of olive oil.
8 Place the fennel puree on dinner plates, and arrange the fish and tomato salad on top.
Recipes and Images from Alla Fratelli by Barry McDonald, published by Murdoch Books
