Snapper pie, slow braised green beans, fennel, kataifi

Ingredients:

150gms unsalted butter
2 brown onions, thinly sliced

3 garlic cloves, minced

1kg green beans, sliced
1 large fennel bulb, thinly sliced

125mls water
50mls verjuice

sea salt and white pepper to taste

1 bunch flat leaf parsley leaves, chopped
1tsp sugar

4 x 180gm snapper fillets, skin off

8 anchovy fillets 

50grms capers, rinsed well

3 tomatoes, peeled, quartered and seeded

200gms kataifi pastry

50gms sesame seeds
Method:
1. In a large heavy pan, sauté the onions and garlic in 100gms butter over a low heat for half an hour until soft and lightly golden. Add the sliced beans, fennel, water, verjuice, sugar, salt and pepper to taste. Cover and braise for 2 1/2 hours, stirring occasionally. Add the parsley and cook for another 10 minutes. Allow to cool well.

2. Divide the beans between 4 baking dishes. Nestle a snapper fillet onto of each dish, then the tomatoes, capers and anchovies. Season to taste. Pull apart the kataifi. Melt the remaining butter and toss through the kataifi and sesame seeds. Divide into 4 and Cover each dish with the prepared kataifi. Pat down lightly. Bake in a preheated 180C oven for 20 minutes.