Snapper alla Vernaccia - Chef Recipe by Bruno Conti

Snapper alla Vernaccia - Chef Recipe by Bruno Conti


4 x 180g snapper fillets, skin off
400g cannellini bean puree
1 onion, diced
3 tsp fried capers
200mL Vernaccia white wine
200g butter
200g olives
2 sprigs of thyme
1 lemon
Micro herbs for garnish
Extra virgin olive oil
Salt to taste


Cannellini bean puree:

Sautee onion, add cooked white beans. Blend with lemon juice, salt and EVOO.


Place fish fillets in a non-stick pan, cook for 3 minutes on high heat. Add butter and thyme and place pan in the oven at 220 C for 5-8 minutes, depending on the size of the fillet.

Remove from oven, flip fillets over. Add olives and white wine to create a good emulsion between the white wine and butter, don’t burn it.


Place cannellini bean puree on the plate, top with fish and sauce. Finish with micro herbs, fried capers and lemon zest.

Recipe provided by TERRA Catering

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