Ingredients

The following ingredients have 4 Servings
  • 200g streaky bacon, chopped
  • 1 tbs extra virgin olive oil
  • 2 onions, sliced
  • 2 garlic cloves, peeled and crushed
  • 2 tbs chopped oregano
  • 50g unsalted butter
  • 250g frozen peas, thawed
  • 250g sugar snap peas
  • 3⁄4 cup (180ml) chicken stock
  • 4 x 150g snapper fillets, skin on
  • 2 baby cos lettuce, cut into wedges
  • Juice of 1⁄2 lemon

Instruction

  • Put bacon and oil in a cold casserole or deep frypan with a lid. Place over a medium heat. When the bacon fat starts to sizzle and render, cook for 3-4 minutes until crisp. Remove with a slotted spoon and drain on paper towel, reserving the fat in the pan.
  • Add the onions to the pan and cook for 3-4 minutes until softened, then add the garlic and oregano and cook for a further 1 minute or until fragrant. Return the bacon to the pan, then add the butter, peas and stock and bring to a simmer.
  • Top with snapper fillets, skin side down, season, cover with lid and cook for 6-8 minutes until snapper has steamed and is just cooked. Serve with cos lettuce and drizzle with lemon juice.