You are here:

Red snapper with refried beans

Thomasina Miers from Market Kitchen
Thomasina Miers’ Mexican-inspired fish dish is a healthy combination of fish, beans and tomato salsa

Red snapper with refried beans

Method

1. For the refried beans: put the drained beans into a large saucepan with the quartered onion, fennel seeds, parsley and garlic. Cover with at least 8cm water and simmer for 1 hour.

2. Add the salt and continue to simmer for a further 1 hour. Remove from the heat when the beans are soft and tender. Drain the beans and reserve the bean liquor.

3. Put the butter into a heavy-based pan and heat until it starts to foam.

4. Add the chopped onion and cook until it starts turning golden. Add the drained beans along with some of the bean liquor. Season with salt and freshly ground black pepper and simmer over a medium heat for 15 minutes.

5. Heat the olive oil in a heavy-based frying pan and fry the fish fillets until cooked.

6. Serve the fish on small mounds of the refried beans, spoon over the fresh tomato salsa and garnish with a sprig of coriander.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 10 min, plus overnight soaking
Cook: 2 hrs 30 min

Ingredients
30ml Olive oil
4 red snapper fillets

For the refried beans

600g black beans, soaked overnight and drained
2 Onions, 1 quartered, 1 finely chopped
1 pinch Fennel seeds
1 small bunch Parsley
1 whole head Garlic, halved horizontally
1 tbsp Maldon salt
50g butter