Preheat the oven to 180 degrees C. Dry the snapper cutlets then brush with 1 tablespoon oil and season well.
Cut four pieces of foil, each large enough to enclose a cutlet. Put one cutlet on each piece of foil, fold the edges together to make a roomy parcel and crimp to seal. Place the four parcels on a baking tray and cook for 15 minutes.
Meanwhile, peel and grate the shallot. Trim the broccoli into small florets.
Heat the remaining oil in a medium frying pan and fry the shallot until translucent.
Add the broccoli to the pan, stems down, with 150 ml water. Bring to the boil, then cover and simmer for 4–5 minutes until the broccoli is barely tender. Remove the lid, raise the heat, and cook until only 1–2 tablespoons water remain in the pan. Do not let the broccoli burn.
Reserve four sprigs of tarragon for a garnish, then strip the leaves off the rest and add to the broccoli. Stir in the thick cream to heat through, season to taste with salt and pepper and keep warm.
Remove the foil parcels from the oven, unwrap them and transfer the fish to four warmed plates. Serve the broccoli alongside the fish and garnish with the tarragon.
NUTRIENTS PER SERVING:
good source of vitamins A, B group, C, E and folate, and selenium.