snapper with bean mash & caramelised fennel

snapper with bean mash & caramelised fennel

Serves 2


2 tablespoons of olive oil
1 clove of garlic crushed
1 x 400g can of white cannellini beans, rinsed and drained
1 cup of a2 milk- you could use soy or coconut milk, if coconut milk I would use ½ coconut milk and ½ water, this recipe was trialled using a2 milk
½ cup of malt vinegar
¼ cup of brown sugar
2 fennel bulbs finely sliced
2 snapper fillets
Sea salt flakes to season
Cracked black pepper to season


Heat 1 tablespoon of the oil in a saucepan, add garlic and cannellini beans and cook for one minute, add milk and simmer for a few minutes, turn heat to low and cook until milk is reduced, mash until smooth, set aside and keep warm. Place the vinegar, brown sugar and fennel in a non-stick frypan over a high heat and cook until fennel is caramelised, about 10 minutes, set aside. Season snapper fillets with salt and pepper, add remainder of olive oil to a non-stick pan and pan fry the snapper fillets, this will only take a minute or two. Put mash on plate, add snapper and top with caramelised fennel.