Zesty Lemon Snapper with Herbed Butter Beans
Cooking this dish reminded me of why I love food so much—it’s about more than just eating. It’s about creating something with your hands, sharing it with loved ones, and savouring the simple joy of a home-cooked meal.
Sometimes, a recipe comes along that feels like a warm hug—simple, honest, and packed with flavour. This Zesty Lemon Snapper with Herbed Butter Beans is exactly that: a dish that’s approachable yet sophisticated, comforting yet light. It’s a celebration of humble ingredients elevated by clever techniques, and trust me, once you try it, you’ll keep coming back for more.Today, we’re diving into why this recipe is a standout, how to make it your own, and some tips to ensure your meal is as delicious as possible.
Why I love this recipe
At its heart, this dish is about balance. The snapper, with its delicate flesh and crispy skin, contrasts beautifully with the creamy, herby butter bean ragout. It’s proof that you don’t need fancy ingredients or hours of prep to create something memorable.
And then there’s the versatility. Whether you’re cooking for a crowd, a family dinner, or just treating yourself, this dish adapts beautifully. The ingredients are easy to source—many are pantry staples—and the method is straightforward.
Breaking Down the Ingredients
One of the best parts of this recipe is how each ingredient pulls its weight:
- Snapper: This Australian favourite is prized for its sweet, delicate flavour. If you can’t find snapper, other firm white fish like barramundi or flathead will work.
- Butter Beans: Creamy and mild, these legumes are an underrated hero of the pantry. Their starchiness creates a luscious ragout without needing cream or flour.
- Lemon Zest: A pop of brightness that brings everything to life.
- Bacon and Onion: Together, they lay the flavour foundation for the ragout, adding richness and depth.
- Garlic and Chilli: Just enough to give the dish a subtle kick without overwhelming.
- Fresh Herbs: Parsley and dill (or fennel tops) provide a fresh, aromatic finish that ties everything together.
Ingredients
2 snapper fillets (150–200g each)
1 large knob of butter
Sea salt and black pepper
1 tbsp olive oil
Grated zest of 1 small lemon
1 can of butter beans (with liquid)
25g bacon, roughly chopped
1 large onion, thinly sliced
3 large garlic cloves, thinly sliced
A pinch of dried chilli flakes
A handful of parsley leaves, chopped
A handful of fennel tops or dill, chopped
Extra virgin olive oil
Method
STEP 1Preheat your grill to medium heat, setting up for indirect cooking. Place a cast iron skillet on the grill grate and allow it to heat.
STEP 2Add 2 tablespoons of olive oil to the skillet. When hot, add the bacon and cook until sizzling and just beginning to crisp.
STEP 3Stir in the sliced garlic and cook for 1–2 minutes until softened. Sprinkle in the chilli flakes, followed by the sliced onions.
STEP 4Cook the onions and garlic gently in the skillet, stirring regularly. Adjust the heat as needed to prevent burning. When soft and aromatic, add the butter beans and their liquid. Stir well and bring to a simmer.
STEP 5Cook the beans gently for 4–5 minutes, stirring occasionally. Chop half of the parsley and dill and add them to the skillet. Season generously with sea salt and black pepper. Keep warm on the grill over indirect heat.
STEP 6Pat the snapper fillets dry and season generously with sea salt, black pepper, and lemon zest. Place the snapper fillets skin-side down on the grill.Cook for 3–5 minutes, depending on thickness, until the skin is crispy and the edges begin to turn opaque. Flip the fillets and add the butter directly onto the fish.Cook for 1–2 minutes, basting with the melted butter, until the fish flakes easily when pressed with a fork.
STEP 6Spoon the butter bean ragout into shallow serving bowls. Place a grilled snapper fillet alongside the beans. Garnish with the remaining parsley and fennel tops. Drizzle with extra virgin olive oil and serve immediately.
Notes
To round out your meal, here are some pairing ideas:
- Wine: A crisp Sauvignon Blanc or a light Pinot Grigio complements the dish beautifully.
- Side Dish: A simple green salad with a tangy vinaigrette adds freshness and crunch.
- Dessert: Keep it light with a citrus sorbet or fresh berries.
One of the joys of cooking is putting your own spin on a recipe. Here are some ways to personalise this dish:
- Swap the Beans: Cannellini or navy beans work well if butter beans aren’t your favourite.
- Change the Protein: This ragout pairs wonderfully with chicken, prawns, or even tofu if you’re going meat-free.
- Spice It Up: If you like more heat, double the chilli flakes or add a dash of smoked paprika.
- Prep Ahead: Chop your herbs, slice your onions, and zest your lemon before you start cooking. It’ll make the process smoother.
- Keep an Eye on the Heat: Onions and garlic can burn easily, so stir regularly and adjust the heat if needed.
- Taste as You Go: The ragout should be seasoned generously, but balance is key. Add salt and pepper gradually, and don’t forget to taste before serving.
Did you make this recipe?
Let me know how it turned out for you! Leave a comment below or tag @aldergrills on Instagram.
