This month's feature dish comes from the new book Alla Fratelli (Murdoch Books) by Café Sopra and Fratelli restaurateur, Barry McDonald. Barry shares his amazing snapper with fennel puree and roman beans recipe, exclusively for The Cook's Grocer..

“This dish shows us how to cook classic Italian food with the best of our local ingredients. That’s what Fratelli and this book is all about” said Barry.

We are stoked to be sharing this dish with you. 

30 Minutes. Gluten Free. Sugar Free.

Serves 2.

2 x 160g snapper fillets
2 Roman beans
8 cherry tomatoes
2 sprigs of basil
1 French shallots
1 clove of garlic
1 medium fennel bulb
50ml thin (pouring) cream

Preheat oven & make puree
Heat the oven to 200°C and boil kettle with water for beans. To make the fennel puree, heat the olive oil in a saucepan over medium heat. Add roughly chopped shallots and garlic with a pinch of sea salt and cook for 5 minutes or until soft. Add roughly chopped fennel and cook for a further 5 minutes. Add the cream and simmer until the fennel is soft. Process in a food processor or blender until smooth, check and add seasoning to taste.

Cook fish
Meanwhile, season the fish with sea salt and freshly ground black pepper. Heat an ovenproof frying pan over high heat until smoking. Add a drizzle of olive oil and cook the fish skin-side down for 1 minute, then transfer the pan to the oven. Cook for 4–6 minutes or until just cooked through.

Cook beans
Cut the roman beans on a diagonal into 1 cm (1⁄2 in) slices. Fill a medium sized pot with the boiled water from kettle add beans with a pinch of salt and cook for 2–3 minutes or until tender. Drain and refresh in iced water and drain again.

To serve
Cut the cherry tomatoes in half and toss in a small bowl with the roman beans, roughly chopped basil leaves, sea salt, freshly ground black pepper and a drizzle of olive oil. Place the fennel puree on plates, and arrange the fish and tomato salad on top.

This recipe was created by Fratelli restaurateur, Barry McDonald. For more information visit


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January 21, 2016 by Timothy Ryder
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