Ingredients

Serves 4

4 x 180 gm fillets snapper
40gms fennel seeds, roasted and coarsely crushed
Olive oil for cooking
50gms butter
3 sprigs lemon thyme

Seal salt
Cracked white pepper


Tabouleh:
100gms fresh green peas, shelled
100gms fresh broad beans, double shelled
100gms berlotti beans, shelled
2 tbsp toum paste (garlic paste)
100gms course burghul, rehydrated and drained
Juice of 1 lemon
2 sprigs of flat leaf parsley torn
2 springs dill finely chopped
2 springs mint torn
150 ml olive oil
80 g toasted pumpkin seeds
50g toasted pine nuts

200g Goats curd to serve

Method

1. Heat a non stick pan and poor a little olive oil in to heat.
2. Rub a little oil on the fish and season with salt and pepper.
3. Place the fish skin side down and cook on a medium heat until golden brown and crunchy.
4. Turn the fish over and cook on the other side.
5. Place in butter, thyme and fennel seeds, baste the fish with the butter for a few minutes until the fish is cooked.
6. Place the fish on a piece of absorbent paper, then serve.

Tabouleh:                                                     
1. Cook the beans separately in a pot of salted water on a high heat until cooked
2. Place in a bath of iced water to stop the cooking
3. Remove form ice and allow to dry
4. Once dry mix through the other ingredients test for seasoning
5. Serve with goats curd and snapper