What you need
2 Snapper Fillets, skin on
2 tbsp Extra virgin olive oil (light)
1 Onion, thinly sliced
2 cloves Garlic, crushed
2 tbsp Fennel seeds
1 can crushed Tomatoes
2 cups Green beans
½ cup Parsley, roughly chopped
¼ cup Parmesan, shaved
What to do
1.
Heat 1 tablespoon olive oil in large fry pan (with a lid) to medium.
2.
Place 1 thinly sliced onion in pan, cook until soft.
3.
Add the 2 cloves crushed garlic and 2 tablespoon fennel seeds and cook for one minute extra.
4.
Add 1 tin crushed tomatoes and 2 cup green beans to pan, stir then cover with lid.
5.
Lower heat to simmer for 10 minutes.
6.
Meanwhile, heat remaining oil in a fry pan to medium heat.
7.
Place 2 snapper fillets into the pan, skin down. Cook 4 minutes until skin crispy.
8.
Turn fillets over and cook further 2 minutes until cooked through.
9.
To serve, stir ½ cup roughly chopped parsley through the beans mix.
- Divide bean mix onto 2 plates.
- Scatter ¼ cup shaved parmesan over and place a snapper on top of each plate.
Karly Zacharia
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