Red snapper with fava bean puree

Votes: 2

Time: 25 min.
Complexity: easily
Servings: 4

This light yet protein-rich dish is perfect for dinner. Pan-fried red snapper fillet is served with fava bean purée. The tender fillet takes just a few minutes to fry, until it's golden brown on the outside and just firm in the center. Instead of fresh beans, you can use frozen lima beans for garnish. They're simmered in chicken broth and then blended with fresh mint. The flavor is vibrant and refreshing—a perfect complement to the mild white fish. Spoon the fava bean purée directly onto the fish and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 red snapper fillets, 170g each.
1.3 kg fresh and shelled fava beans, or 450 g frozen lima beans, thawed
3 tbsp chopped fresh mint leaves
Olive oil, for frying

Ingredient Substitution Suggestions

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Recipes with similar ingredients: red snapper, fava beans (garden beans), lima beans, mint

Cooking the dish according to the recipe:

In a medium saucepan, bring the broth to a boil over medium-high heat. Add the fava beans. Reduce the heat to low and simmer until the beans are tender, about 5-8 minutes. Drain the beans, reserving 1 cup of the reserved liquid. Place the beans and reserved broth in a blender or food processor. Add the mint and blend until smooth. Season with salt and pepper to taste.
In a large skillet over medium heat, heat enough vegetable oil to create a 0.5 cm (1/4 inch) deep pan. Season the fish with salt and black pepper on both sides. Fry for 3-4 minutes per side, until the fish is golden brown on the outside and firm and opaque on the inside.