Snapper with broadbeans and spanish style sauce

Well. I’ve returned safely albeit a little dusty from Burning Man in the Blackrock Desert in Nevada and my need for good healthy homecooked food is great.

Home cooked meal number one for me was Kangaroo steak with sweet potato mash which I have posted before. Great home coming feast.

Spanish Style sauce ingredients for two

2 truss tomatoes roughly chopped (not too fine)
1 tbspn lemon zest
juice of half a lemon
4 cloves of crushed garlic
2 tbspns chopped kalamata olives
1 spanish onion sliced into rings
1/2 cup dry white wine

Sautee spanish onion, garlic and lemon zest for 5-10 mins on low heat until onion starts to caramelise. Add olives, tomatoes, lemon juice and white wine and simmer for about 10 minutes.

Meanwhile steam double peeled broadbeans and grill snapper.

Place the snapper on top of the broadbeans, top with spanish style sauce and a handful of finely chopped flat leaf parsley.



2 Comments Add yours

  1. Great recipe. I am going to try this over the weekend

    1. idevour says:

      thanks. 🙂 Loving fresh broad beans right now. And it’ll be zucchini flower season here soon. Can’t wait.

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