Snapper, slow-braised beans, fennel and kataifi pies

AT A GLANCE

  • Serves 4 people

"This is a great show-off dinner-party dish that also looks sensational in a big baking dish or as individual kataifi-wrapped parcels," says Conistis.

  • 75 gm unsalted butter, coarsely chopped
  • 1 onion, thinly sliced
  • garlic cloves, crushed
  • 500 gm green beans, trimmed, sliced diagonally into 3-4cm lengths
  • ½ large fennel bulb, thinly sliced
  • 25 ml verjuice
  • ¼ tsp caster sugar
  • ½ cup (firmly packed) coarsely chopped flat-leaf parsley leaves
  • 4 skinless snapper fillets (about 180gm each)
  • 3 vine-ripened tomatoes, scored
  • 50 gm salted capers, rinsed
  • 8 anchovy fillets
  • 200 gm kataifi pastry (see note)
  • 50 gm sesame seeds
01   Melt 50gm butter in a casserole over low heat, add onion and garlic and stir occasionally until tender and light golden (25-30 minutes). Add beans, fennel, verjuice, sugar and 125ml water. Season to taste, cover with a lid and braise, stirring occasionally, until very tender (2½ hours). Add parsley, cook for 10 minutes, then set aside to cool.
02   Meanwhile, blanch tomatoes (20-30 seconds), refresh, peel, quarter, remove seeds and set aside.
03   Preheat oven to 160C. Divide bean mixture among four 14cm-diameter, 6cm-deep baking dishes. Top each with a snapper fillet, then tomato, capers and anchovies, and season to taste.
04   Pull apart kataifi and place in a bowl. Melt remaining butter and toss with kataifi and sesame seeds. Place a quarter of kataifi over each dish, pat down lightly to cover and bake until golden and cooked through (40 minutes). Serve hot.

Note Kataifi is available from Greek delicatessens

Topics:

MAIN, PASTRY, BEANS, PARSLEY, VERJUICE, CHEFS' RECIPE, CAPERS, BAKING, ANCHOVIES, SEAFOOD, GREEK, FENNEL, DRINK SUGGESTION, SNAPPER, SPRING, FISH

Recipe:

PETER CONISTIS, ALPHA, SYDNEY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

Drinking Suggestion:

2010 ESTATE ARGYROS OAK-FERMENTED ASSYRTIKO, MANTINIA, GREECE. , suggested by VANESSA CHANT

FEATURED IN

Sep 2013

Sep 2013

View Full Site