Serves 4
Ingredients
4 x 350g whole red snapper, scaled and gutted
8 garlic cloves, split
1 lemon , cut into 8
200g fennel, roughly chopped
4 springs of thyme
Salt
Pepper
Ensure the cavity is cleaned and place the garlic, lemon , fennel and thyme evenly between the fish. Score the thickest part of the fish 3mm deep. Use cocktail sticks to close the cavity of fish
Ingredients
12 ripe plum tomatoes
100ml olive oil
2 large shallots finely chopped
1 clove garlic crushed
1tsp coriander, chopped
Peel, deseed and cut the tomatoes. Cut into little cubes. Heat the olive oil in a saucepan, add the shallots and crushed garlic. Cook for 2 - 3 minutes without colour. Add the tomatoes to the shallots and cook for a further 1 -2 minutes until the tomatoes starts to soften. Adjust seasoning to taste. Add coriander. Remove from heat and set aside till ready to serve
Ingredients
1 bunch fresh basil leaves
100ml olive oil
3 garlic cloves
100g parmesan cheese, grated
Place all ingredients excluding the cheese in a food processor and blitz until semi-smooth. Add a third of parmesan cheese at a time slowly until it forms a thick smooth paste.
Preheat oven to 180 degrees Celsius.
Place the snapper on a baking tray and drizzle with olive oil. Season and cook for 10-12 minutes. Remove cocktail sticks when cooked. Drain excess liquid. Warm the fondue up on stove.
To serve: place fondue on plate, place fish on top and drizzle pesto dressing around.
Enjoy
Norman Webb. Head Chef.
