Ingredients
The following ingredients have 4 Servings
- 75 gm unsalted butter, coarsely chopped
- 1 onion, thinly sliced
- 1½ 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 coarsely chopped flat-leaf parsley leaves (firmly packed)
- 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
Instruction
- 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.
- Meanwhile, blanch tomatoes (20-30 seconds), refresh, peel, quarter, remove seeds and set aside.
- 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.
- 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.
