75g/2¾oz couscous, cooked to packet instructions
To make the fish stock, place a medium sized saucepan over a high heat. Add the water, fish bones, bay leaf, parsley stalks and peppercorns. Bring to the boil and cook until reduced to 100ml/3½fl oz. Set aside and allow to infuse further.
To make the nage of carrots, place the oil in a large frying pan over a high heat. Add the carrots and spring onions and fry for one minute.
Add the white wine, the fish stock, double cream and chives.
Bring to the boil, then lower the heat to a simmer to reduce for five minutes.
For the snapper fillet, rub the fillet with olive oil and season well with salt and freshly ground black pepper.
Place in a small frying pan over a medium heat and fry the fillet for one minute on each side, or until cooked through.
To serve, place the snapper fillet on the carrots and serve the cooked couscous on the side.
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