Ingredients
For the snapper:
- 1 teaspoon olive oil, plus extra for drizzling
- 2 x 125g red snapper fillets
- Sea salt and freshly ground black pepper
For the ragout:
- 4 large artichokes
- ½ lemon, sliced
- 6 tablespoons olive oil
- ½ white onion, diced
- 3 garlic cloves, chopped
- 400g Early Girl tomatoes or on the vine tomatoes, quartered
- 150g fresh green beans, trimmed and chopped into 5cm pieces
- 1 large handful of baby leaf spinach, washed
- 1 handful of rocket leaves
Method
To prepare the artichokes for the ragout, cut the top off each artichoke, about halfway through the middle, and trim the stalk at the base. Take off all the leaves and use a spoon to scrape out the choke. Discard both the leaves and the hairy choke. Use a vegetable peeler to strip away the tough outer peel of each artichoke heart. Fill a medium bowl with cold water and add the lemon slices and the artichoke hearts and put to one side.
Place a medium heavy-based frying pan over a medium heat and drizzle in 1 teaspoon of olive oil for the fish. When the oil is hot, add the snapper to the pan, skin side down, and season well with salt and pepper. Cook for 3 minutes, then flip the fillets over. Carefully lift onto a warm plate.
In the same pan, pour in 6 tablespoons of olive oil and heat over a medium heat. Stir in the onion and garlic, fry for 1 minute, then add the tomatoes and beans. Stir everything again, then cover the pan with a lid. Turn the heat down and simmer for 5 minutes.
Lift the artichoke hearts out of the water and chop each one on a board into 4 or 5 slices. Add to the pan with the tomato and beans. Cook gently for a further 2 – 3 minutes.
To finish, stir the spinach and rocket into the pan. Season with salt and pepper and place the fish on top. Drizzle with extra olive oil, if desired, then place the lid on the pan and cook for a further 2 minutes. Serve at once.
Ingredients
For the snapper:
- 1 teaspoon olive oil, plus extra for drizzling
- 2 x 125g red snapper fillets
- Sea salt and freshly ground black pepper
For the ragout:
- 4 large artichokes
- ½ lemon, sliced
- 6 tablespoons olive oil
- ½ white onion, diced
- 3 garlic cloves, chopped
- 400g Early Girl tomatoes or on the vine tomatoes, quartered
- 150g fresh green beans, trimmed and chopped into 5cm pieces
- 1 large handful of baby leaf spinach, washed
- 1 handful of rocket leaves
Method
To prepare the artichokes for the ragout, cut the top off each artichoke, about halfway through the middle, and trim the stalk at the base. Take off all the leaves and use a spoon to scrape out the choke. Discard both the leaves and the hairy choke. Use a vegetable peeler to strip away the tough outer peel of each artichoke heart. Fill a medium bowl with cold water and add the lemon slices and the artichoke hearts and put to one side.
Place a medium heavy-based frying pan over a medium heat and drizzle in 1 teaspoon of olive oil for the fish. When the oil is hot, add the snapper to the pan, skin side down, and season well with salt and pepper. Cook for 3 minutes, then flip the fillets over. Carefully lift onto a warm plate.
In the same pan, pour in 6 tablespoons of olive oil and heat over a medium heat. Stir in the onion and garlic, fry for 1 minute, then add the tomatoes and beans. Stir everything again, then cover the pan with a lid. Turn the heat down and simmer for 5 minutes.
Lift the artichoke hearts out of the water and chop each one on a board into 4 or 5 slices. Add to the pan with the tomato and beans. Cook gently for a further 2 – 3 minutes.
To finish, stir the spinach and rocket into the pan. Season with salt and pepper and place the fish on top. Drizzle with extra olive oil, if desired, then place the lid on the pan and cook for a further 2 minutes. Serve at once.
