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Snapper with green vegetable stew


  • Place the cream, stock and seasonings in a large pan and reduce quite heavily.
  • At the same time, blanch the vegies in lightly salted, boiling water. Drain well.
  • Then heat a thin layer of oil in a large non-stick pan and cook the floured, seasoned fish, squeezing lemon juice over as you do so. 
  • Add the vegies to the cream mixture with the tarragon and butter. Briefly toss until the butter has melted.
  • To serve, spoon the vegies and sauce on individual plates and top with the fish.


  • ½ cup cream
  • ½ cup fish stock
  • sea salt & freshly ground pepper
  • a mixture of green vegies (eg. asparagus, spring (green) onions, beans, snowpeas), prepared as necessary
  • olive oil
  • 2 x 180 gm fish fillets
  • plain flour
  • 1 lemon
  • 2 tbsp fresh tarragon leaves
  • a dollop of butter (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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