Recipe: Hugh Wennerbom.

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: More than 2 hours
Course: Main
Favourite flavours: Easy recipes, Seafood

Australian House & Garden recipe for pan-fried snapper with leek beurre blanc.

INGREDIENTS

250g cherry tomatoes, halved
2 garlic cloves, chopped
1 sprig thyme, leaves stripped
2 tbsp olive oil, plus 2 tbsp extra
80g butter, chopped
1 leek, well washed, white part chopped
1/3 cup (80ml) white wine
1 tbsp white wine vinegar
1 tbsp cream
6x 100g snapper fillets, pin boned
24 asparagus spears

METHOD

1 Preheat oven to 120°C (100°C fan). Place tomato, garlic, thyme and a pinch caster sugar in a large baking tray. Add oil and toss to combine. Arrange tomatoes cut-side up. Season well. Roast 1hr 45 mins.

2 Meanwhile, melt 20g butter in a frypan over low heat. Cook leek, covered, until collapsed but not coloured, about 5mins. Add wine and vinegar. Increase heat to high. Simmer for 3mins or until reduced and syrupy. Remove from heat. Using a hand blender, blend until smooth.

3 Reheat leek puree over medium heat. Add butter, one piece at a time, whisking constantly, until combined. Add cream and whisk until sauce thickens slightly.

4 Meanwhile, heat extra oil in a frypan over high heat. Season snapper and cook, skin-side down, for 2mins or until crisp. Turn fish and cook a further 1min, until golden. Steam asparagus 2mins or until tender.

5 To serve, arrange asparagus spears on each serving plate. Scatter around semi-dried tomatoes. Top with snapper and spoon over leek beurre blanc.