You may also like
Ingredients
- 4 new season nicola potatoes (or any other cocktail waxy variety)
- 50 ml extra virgin olive oil
- 1 sprig thyme
- 1 clove garlic, crushed
- 1kg whole snapper, dry filleted by fishmonger (not rinsed under water)
- Pink Murray River salt
- Freshly ground white pepper
- 1 dozen baby green beans, topped and tailed
- 30g butter
- 2 tbsp water
Method
Place potatoes on absorbent paper and put in the microwave on high for 3-4 minutes or until a skewer finds no resistance. While the potatoes are cooking, heat a heavy non-stick pan over moderate heat. Add the oil, thyme and garlic. Season the fish with salt and pepper on both sides and place the fillets, skin side down, in the pan, cooking on one side until lightly golden. Carefully turn the fillets over, turn off the heat and let them cook through. Place beans in a small heavy-based saucepan with a tight fitting lid. Season, add butter and two tablespoons of water, replace lid and cook on a high heat for two minutes. Serve.
