Name: Barbecued snapper with rye romesco sauce
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: olive oil, for greasing; 4 ripe tomatoes, halved; 4 cloves garlic, sliced; 1 large red chilli, deseeded and thickly sliced; 1/3 cup blanched almonds; 2 thick slices rye bread, toasted and roughly torn; 1 teaspoon smoked paprika; 2 tablespoon red wine vinegar; handful chopped coriander; 3 tablespoon extra virgin olive oil; 4 small snapper, cleaned and gutted (ask your fishmonger to gut it for you); 1 bunch fresh thyme; 3 tablespoon olive oil; 3 tablespoon lemon juice; 1 lemon, cut into wedges, to serve

Barbecued snapper with rye romesco sauce

Fresh snapper barbecued in an authentic, rich sauce takes this fish favorite back to basics. Light, delicate but bursting with flavour, this aromatic sauce is a winner.

Ingredients

olive oil, for greasing

4 ripe tomatoes, halved

4 cloves garlic, sliced

1 large red chilli, deseeded and thickly sliced

1/3 cup blanched almonds

2 thick slices rye bread, toasted and roughly torn

1 teaspoon smoked paprika

2 tablespoon red wine vinegar

handful chopped coriander

3 tablespoon extra virgin olive oil

4 small snapper, cleaned and gutted (ask your fishmonger to gut it for you)

1 bunch fresh thyme

3 tablespoon olive oil

3 tablespoon lemon juice

1 lemon, cut into wedges, to serve

Method

1.Heat hotplate to high and grease with olive oil. Place tomatoes on hotplate cut-side down. Scatter over garlic and chilli and cook for 3-4 minutes. Use tongs to turn garlic and chilli – be careful not to burn it.

2.Remove garlic and chilli and leave tomatoes for a further 5 minutes until soft and slightly charred.

3.Put almonds in processor, whiz until finely chopped. Add tomatoes, garlic, chilli, bread, paprika, vinegar and coriander. Whiz until just combined so mixture is chunky in texture.

4.Slowly add extra virgin olive oil to processor, whizzing until sauce is thick and red. Pour sauce into airtight container and refrigerate until needed.

5.Using a sharp knife, score each side of snapper and place in a non-metallic dish with thyme, oil and lemon juice. Using a pastry brush, brush the fish with marinade and leave to stand for 30 minutes.

6.Remove romesco sauce from fridge. Preheat barbecue hotplate to medium. Put a double layer of baking paper – cut to the size of your barbecue hotplate – on hotplate and lightly brush with oil. Place snapper on paper and cook for 8-10 minutes with barbecue lid closed. The flesh should be golden brown when cooked.

7.Use a fish slice to carefully turn snapper over and cook for a further 5 minutes (again with barbecue lid closed).

8.Remove fish and serve with romesco sauce and lemon wedges on the side.

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