Snapper Steaks with Butter Beans and Bacon

, from Issue #16. September, 2015
Photography by Vanessa Wu.
    Snapper Steaks with Butter Beans and Bacon

    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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