BEANS

ROASTED SNAPPER FILLETS WITH FENNEL AND CITRUS ON WHITE BEAN PURÉE

This dish has clean flavours and a simple garnish of briny clams and bright herbs. The bean purée contrasts perfectly with the fish.

PREPARATION TIME: 30 minutes | COOKING TIME: 20 minutes | SERVES: 6

2 oranges

2 lemons

1 plump garlic clove, crushed

1 fennel bulb with fronds, thinly sliced

1 small leek (white part only) thinly sliced and rinsed

2 tablespoons fruity olive oil

2 tablespoons butter

1 tablespoon finely grated ginger

sea salt flakes and freshly ground pepper

6 large snapper (or bream) fillets, skin on

1 cup (250 ml/9 fl oz) white wine or chicken stock

500 g (1 lb 2 oz) small clams (optional)

1 handful coriander (cilantro) leaves, roughly chopped

1 handful parsley, roughly chopped

WHITE BEAN PURÉE

2 garlic cloves, crushed

¼ cup (60 ml/2 fl oz) olive oil

2 × 400 g (14 oz) tins cannellini beans, drained

½ cup (125 ml/4 fl oz) hot chicken stock

juice of ½ lemon

sea salt flakes and freshly ground pepper

Preheat the oven to 200°C/400°F (fan 180°C/350°F).

Cut the zest off the oranges in wide strips. Remove the peel and pith from both citrus fruits and, using a small sharp knife, cut the flesh between the membranes into segments over a bowl to catch the juices. Cut the orange zest into very thin strips and add them to the bowl. Put the garlic, fennel (keeping the fronds as a garnish) and leek in a sturdy pot. Add the oil and butter, and cook gently for about 8 minutes, or until softened.

Add the orange and lemon segments with the reserved juices, ginger, and add salt and pepper to taste. Tip into a shallow ovenproof dish about 12 cups (3 litres/101 fl oz) capacity. Arrange the fish fillets on top, skin side up, in a single layer. Pour over the wine and roast for 8–10 minutes, or until a toothpick meets no resistance when piercing the fish flesh. In the last 5 minutes of cooking, spoon the clams on top.

To make the white bean purée, put the garlic and oil in a frying pan and cook gently until the garlic is soft but not coloured. Rinse the beans, drain and add them to the pan along with the stock and lemon juice. Stir gently, just to heat through, and then pour into a food processor or blender. Blitz to a purée, then add salt and pepper to taste.

To serve, divide the bean purée between serving plates. Arrange a roasted fillet of fish on each and then spoon over the clams, citrus, fennel and juices from the pan. Garnish with the coriander, parsley and reserved fennel fronds.