Method 
1. Preheat the oven to 190 degrees Celsius.
2. Place the whole snapper on a large piece of foil, lined with baking paper, stuff the inside with rosemary and drizzle with oil, season with salt and pepper. Cover in the baking paper and foil and place in a roasting dish. Bake in the oven for 55 – 60 mins or until cooked. Rest for 10 minutes.
3. Bring a saucepan of salted water to the boil, add the potatoes and reduce to simmer for 8 – 10 minutes or until potatoes are cooked. Drain and place in a roasting tray, drizzle with olive oil and season with salt and pepper, roast in oven for 10 – 15 minutes or until golden.
4. For the Beurre Blanc, over moderate heat, bring white wine vinegar, shallots, white wine and peppercorns in a medium saucepan to simmer, until it’s reduced by two thirds. Strain in a clean saucepan and return to a low heat and whisk the butter one cube at a time until a thick sauce has formed, whisk the lemon juice and season with salt and pepper.
5. Bring a saucepan of salted water to the boil blanch the beans for 2 – 4 minutes, drain.
6. Place the potatoes in a serving dish; the beans in a serving dish and the whole fish on a serving platter, with the sauce in a jug on the side to serve.
