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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Baked Fish Steaks with Fennel, Potatoes and Saffron]()
RecipeBaked Fish Steaks with Fennel, Potatoes and Saffron
Article by Claire Aldous![Baby Snapper with Green Olive, Jalapeo and Tomato Salsa]()
RecipeBaby Snapper with Green Olive, Jalapeo and Tomato Salsa
Article by Claire Aldous![Ginger and Soy Baked Snapper Parcels]()
RecipeGinger and Soy Baked Snapper Parcels
Article by Olivia Galletly![Crispy-Skinned Snapper with a Spring Salad]()
RecipeCrispy-Skinned Snapper with a Spring Salad
Article by Claire Aldous
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.