- 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 *
- Natural Manuka Smoked Garlic Salt & Pepper *
- 2 large kumaras, cut into chunky chip size
- 4 tbsp Azzuro Extra Virgin Olive Oil *
- 1 whole snapper (700g - 1kg) cleaned
- Manuka Sea Salt with Lemon Pepper *
- 2 lemons halved
- 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. Place the kumera in an ovenproof dish and drizzle over 3 tbsp of the olive oil. Bake in the oven for 20 minutes, or until tender.
- Meanwhile, preheat a barbecue plate to a medium heat. Rub the remaining olive oil over the snapper. Put the fish ob the hotplate and cook for 10 minutes on each side, or until it is cooked through.
- 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.