A great fish recipe for the whole family. This fried red snapper has a borlotti beans and salsa verde sauce. The herb topping adds a tangy flavour to the rich taste
Serves: 2
Prep time: 20 mins
Cooking time: 15 mins
Total time: 35 mins
Skill level: Easy peasy




    • 4 tsp olive oil


    • 1 med onion, peeled and finely sliced


    • 1 clove garlic, peeled and finely chopped


    • 4 ripe plum tomatoes, roughly chopped


    • 1 tbs tomato purée/ketchup


    • 2 thyme sprigs


    • 410g can borlotti beans, drained and rinsed


    • Salt and ground black pepper


    • 500g (1lb) side of red snapper, cut into 4 pieces


For the salsa:

    • 1 clove garlic, peeled and finely chopped


    • 1-2 teaspoons capers


    • 1 tbs chopped flaked almonds


    • 2 tbs finely chopped flat-leaf parsley


    • Grated zest and juice of ½ a lemon


    • 3 tbs good olive oil






    1. Heat 2 tsp oil in a pan, add the onion and cook for 5 mins. Add the garlic, and cook for a min, then add the tomatoes and purée or ketchup, thyme, beans and 100ml (3½fl oz) hot water (or white wine if you prefer) and heat through for 5 mins. Season.


    1. Meanwhile, mix together all the salsa ingredients.


    1. Heat a frying pan. Brush the fish with the rest of the oil, season and pan-fry for 4-6 mins, depending on thickness of the fish. Serve the fish with the beans in the sauce and salsa verde spooned over.



Nutritional information per portion



fat 16.0g saturates 2.0g calories 328(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.