SNAPPER PIE, SLOW BRAISED GREEN BEANS, FENNEL, KATAIFI

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.
2. Add the sliced beans, fennel, water, verjuice, sugar, salt and pepper to taste.
3. Cover and braise for 2½ hours, stirring occasionally.
4. Add the parsley and cook for another 10 minutes.
5. Allow to cool well.
6. Divide the beans between 4 baking dish.
7. Nestle a snapper fillet onto of each dish, then the tomatoes, capers and anchovies.
8. Season to taste.
9. Pull apart the kataifi.
10. Melt the remaining butter and toss though the katafi and sesame seeds.
11. Divide into 4 and Cover each dish with the prepared kataif.
12. Pat down lightly.
13. Bake in a preheated 180C oven for 20 minutes.

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