Snapper pea a la français

Name: Snapper pea a la français
Yield: 4
Ingredients: 200g streaky bacon, chopped; 1 tbs extra virgin olive oil; 2 onions, sliced; 2 garlic cloves, peeled and crushed; 2 tbs chopped oregano; 50g unsalted butter; 250g frozen peas, thawed; 250g sugar snap peas; 3⁄4 cup (180ml) chicken stock; 4 x 150g snapper fillets, skin on; 2 baby cos lettuce, cut into wedges; Juice of 1⁄2 lemon

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by Shannon Bennett

Chef

Aug 23, 2015

Shannon Bennett shows us how to make a feast for the family in record speed time. This one pan fish dish will save on cleaning later. Perfect!

200g streaky bacon, chopped
1 tbs extra virgin olive oil
2 onions, sliced
2 garlic cloves, peeled and crushed
2 tbs chopped oregano
50g unsalted butter
250g frozen peas, thawed
250g sugar snap peas
3⁄4 cup (180ml) chicken stock
4 x 150g snapper fillets, skin on
2 baby cos lettuce, cut into wedges
Juice of 1⁄2 lemon

Method

1.

Put bacon and oil in a cold casserole or deep frypan with a lid. Place over a medium heat. When the bacon fat starts to sizzle and render, cook for 3-4 minutes until crisp. Remove with a slotted spoon and drain on paper towel, reserving the fat in the pan.
2.

Add the onions to the pan and cook for 3-4 minutes until softened, then add the garlic and oregano and cook for a further 1 minute or until fragrant. Return the bacon to the pan, then add the butter, peas and stock and bring to a simmer.
3.

Top with snapper fillets, skin side down, season, cover with lid and cook for 6-8 minutes until snapper has steamed and is just cooked. Serve with cos lettuce and drizzle with lemon juice.