Red snapper with fava bean puree

Ingredients:

• 4 red snapper fillets, 170g each.
• 1.3 kg fresh and shelled fava beans, or 450 g frozen lima beans, thawed
• 3 tbsp chopped fresh mint leaves
• Olive oil, for frying

Preparation:

1. In a medium saucepan, bring the broth to a boil over medium-high heat. Add the fava beans. Reduce the heat to low and simmer until the beans are tender, about 5-8 minutes. Drain the beans, reserving 1 cup of the reserved liquid. Place the beans and reserved broth in a blender or food processor. Add the mint and blend until smooth. Season with salt and pepper to taste.
2. In a large skillet over medium heat, heat enough vegetable oil to create a 0.5 cm (1/4 inch) deep pan. Season the fish with salt and black pepper on both sides. Fry for 3-4 minutes per side, until the fish is golden brown on the outside and firm and opaque on the inside.
3. Divide the bean puree among four plates. Top with the red snapper fillet. Serve immediately.