Ingredients

Romanesco Sauce

• 1 tbsp Azzuro Extra Virgin Olive Oil *
• 1 slice white bread, crusts removed, chopped into pieces
• 1/2 cup blanched almonds
• 250g chargrilled red capsicum, drained & chopped
• 1/4 tsp smoked paprika
• pinch cayenne pepper
• 1 tomato, deseaded & chopped
• 2 tsp Due Vittorie Oro balsamic vinegar *
• 1/4 cup Azzuro Extra Virgin Olive Oil , extra *

Kumara Chips

• Natural Manuka Smoked Garlic Salt & Pepper *
• 2 large kumaras, cut into chunky chip size
• 2 tbsp Azzuro Extra Virgin Olive Oil *

Snapper

• 1 whole snapper (700g - 1kg) scaled and cleaned
• 2 tbsp Azzuro Extra Virgin Olive Oil *
• 2 tsp Thyme leaves chopped
• half a lemon sliced in wedges

Method

• To make the romesco sauce, heat the extra virgin olive oil in a small frying pan. Add the bread and almonds and cook until the bread is golden on both sides & the nuts are lightly toasted.
• Place the bread mixture, capsicum, paprika, cayenne pepper, tomato and balsamic into the bowl of a food processor and whiz until blended. Keep the motor running and slowly add the extra olive oil in a long thin stream.Season the sauce with the salt and pepper. It should have a chunky consistency. Set aside to cool, then place the sauce in an airtight container and refrigerate until ready to use.
• Preheat the oven to 200C. Make 3 angled cuts along the body of the snapper.  Mix 2 tbsp olive oil with the chopped thyme leaves and baste over the snapper on both sides. Season Put the fish on a  baking tray, lined with baking paper and season with salt and pepper. Place the tray in the oven and cook for 30 minutes or until it is cooked through.
• Place the kumara in an ovenproof dish and drizzle over 2 tbsp of the olive oil. Sprinkle with salt  and bake in the oven for the last 20 minutes of the baking cycle of the snapper.
• Serve the snapper with the romesco sauce, kumara, lemon and salad.

Tip: the sauce can be made two days ahead of time and can be frozen.