Snapper Steaks with Butter Beans and Bacon
Photography Vanessa Wu.
Other firm white fish such as hapuku or monkfish also work well in this recipe.
Serves: 4
INGREDIENTS
4 x 200 gram snapper steaks, skin on
2 tablespoons olive oil
1 teaspoon finely chopped rosemary
2 cloves garlic, crushed
½ teaspoon paprika
sea salt and freshly ground pepper
16 large black olives
Beans
2 tablespoons olive oil
1 teaspoon finely chopped rosemary
1 clove garlic, finely chopped
1 carrot, peeled and diced
1 onion, diced
1 stick celery, thinly sliced
100 grams streaky bacon, sliced
2 x 400 gram tins large butter beans, drained
1½ cups fish or chicken stock
1 tomato, diced
¼ cup chopped flat-leaf parsley
squeeze of lemon juice
sea salt and freshly ground pepper
METHOD
Beans: Heat the oil in a sauté pan and cook the rosemary, garlic, carrot, onion, celery and bacon until tender. Add the beans and stock and simmer for 5 minutes. Remove from the heat and stir in the tomatoes, flat-leaf parsley and a squeeze of lemon juice. Season.
Fish: Combine the oil, rosemary, garlic and paprika and rub onto both sides of the fish. Season. Heat a large sauté pan with a little oil. Add the fish and olives and cook for 3-4 minutes each side or until just cooked through. Cooking time will depend on the thickness of the fish.
To serve: Spoon the beans into shallow soup plates and top with the fish and olives. Garnish with lemon wedges.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.