Grilled snapper with pea and broad bean mash


Serves: 2
Time to make: 25 mins
Total cost: $7.18 / $8.59 per serve
(at time of publication)

  • 150g frozen peas
  • 150g podded fresh or frozen broad beans
  • 1 tablespoon extra virgin olive oil
  • 1 lemon, juiced
  • 20g goats’ cheese, crumbled
  • 1/2 bunch mint, leaves picked and torn roughly
  • 1/3 cup couscous
  • 1 tablespoon slivered almonds
  • 1 tablespoon dried cranberries
  • 1/3 bunch flat leaf parsley
  • 2 x 150g snapper fillets
  • canola oil, for brushing
  • lemon wedges, to serve


Step 1 Bring a large saucepan of water to the boil. Add peas and blanch for about 30 seconds, or until bright green. Drain and run under cold water to stop the cooking process, then drain again. Tip into a mortar and pestle or food processor. Repeat process with broad beans, blanching for 3 minutes instead. Once broad beans have been drained for the second time, squeeze to remove outer skin. Add beans to peas.

Step 2 Smash broad beans and peas together. Stir through olive oil, half the lemon juice and some cracked black pepper. Stir through goat’s cheese and mint.

Step 3 Place couscous into a bowl and just cover with boiling water.  After a few minutes, once the water is absorbed, mix almonds, cranberries and parsley leaves through and dress with a little of the remaining lemon juice.

Step 4 Place a griddle pan over high heat. Brush snapper fillets with oil and season with pepper. Add fish to pan, cook for 1–2 minutes without moving then turn over, lower heat slightly and cook until just cooked through. Remove fish from pan and serve with mash, couscous and lemon wedges on the side.

HFG tip

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