Snapper alla Vernaccia - Chef Recipe by Bruno Conti

Ingredients

4 x 180 g snapper fillets, skin off
400 g cannellini bean puree
1 onion, diced
3 tsp fried capers
200mL Vernaccia white wine
200 g butter
200 g olives
2 sprigs of thyme
1 lemon
Micro herbs for garnish
Extra virgin olive oil
Salt to taste

Method

Cannellini bean puree:

Sautee onion, add cooked white beans. Blend with lemon juice, salt and EVOO.

Snapper:

Place fish fillets in a non-stick pan, cook for 3 minutes on high heat. Add butter and thyme and place pan in the oven at 220 C for 5-8 minutes, depending on the size of the fillet.

Remove from oven, flip fillets over. Add olives and white wine to create a good emulsion between the white wine and butter, don’t burn it.

Plating:

Place cannellini bean puree on the plate, top with fish and sauce. Finish with micro herbs, fried capers and lemon zest.

Recipe provided by TERRA Catering