Cook with QT – Pan Seared Snapper With Tuscan Beans & Smoked Tomatoes

We love to create delicious fare for you, and since we can’t have you dine with us at the moment, we decided to bring some of our most loved dishes to you. Over the coming weeks, we’ve hand picked some of your favourites and will be sharing the recipes for you to recreate at home thanks to Executive Chef, Nic Wood.

We look forward to welcoming you back, but in the meantime, hope you love a taste of QT at home.

Let’s fire up the frypan and create Gowings Bar & Grill’s Pan Seared Snapper with Tuscan Beans and Smoked Tomatoes. 

Note: recipe serves two.

Ingredients

2 x Gold-Band Snapper Portions – Skin On

1 x Tin White Cannellini Beans

1 x Punnet Cherry Heirloom Tomatoes

80g x Butter

20g x Parsley – Finely Chopped

1 x Lemon

Vegetable Oil

Salt & pepper

Method

In a saucepan, add some vegetable oil and bring up to heat. Then add the tomatoes until the skins start to blister and breakdown. Next add the white beans and 60g of butter. Bring up to the boil and turn down, and then simmer until they start to breakdown and look creamy. Adjust the seasoning with salt, pepper, lemon juice and parsley.

Pre-heat a non-stick frypan and add 2 teaspoons of oil. Place the snapper fillets skin side down, cook until golden brown and crispy, then turn over and place into oven at 180°C for 3 minutes. Pull out of the oven and place 20g of cold butter into the pan and baste the fish with the foaming butter. Once fish is just cooked, place on to a tray and allow to rest for a couple of minutes.

To plate up, place beans into a bowl plate and place fish on top. Garnish the dish with a slice of lemon.

Don’t forget to snap a picture of your creation and tag @QTSydneyHotel.