Snapper Pie with Slow Braised Green Beans & Kataifi

From the perfectly cooked snapper to the harmonious pairing of flavors, this dish is a true celebration of culinary creativity that will satisfy and impress at the dinner table.

Ingredients

• 150 grams unsalted butter
• 2 brown onions
• 3 cloves garlic
• 1 kilogram green beans
• 1 large fennel bulb
• 125 millilitres water
• 50 millilitres verjuice
• sea salt
• white pepper
• 1 bunch flat leaf parsley leaves
• 1 teaspoon sugar
• 180 grams snapper fillet x 4 pieces
• 8 anchovy fillets
• 50 grams capers
• 3 tomatoes
• 200 grams kataifi pastry
• 50 grams sesame seeds

Instructions

• In a large heavy pan, sauté the onions and garlic in 100 g (3 ½ oz) butter over a low heat for half an hour until soft and lightly golden.
• Add the sliced beans, fennel, water, verjuice, sugar, salt and pepper to taste.
• Cover and braise for 2½ hours, stirring occasionally.
• Add the parsley and cook for another 10 minutes.
• Allow to cool well.
• Divide the beans between 4 baking dish.
• Nestle a snapper fillet onto of each dish, then the tomatoes, capers and anchovies.
• Season to taste.
• Pull apart the kataifi.
• Melt the remaining butter and toss though the katafi and sesame seeds.
• Divide into 4 and Cover each dish with the prepared kataif.
• Pat down lightly.
• Bake in a preheated 180 ℃ / 320 ℉ oven for 20 minutes.

Notes

Related: Spiced Snapper on Citrus & Mint Couscous Related: Baby Snapper with Harissa and Samke Hara Sauce

Related: Lemon Crusted Barramundi w/ Spiced Lentils & Cucumber Mint Salsa Related: Homemade Harissa Recipe