Serves 4
Mediterranean vegetables
- 1 aubergine cut 1 cm cubes
- 1 courgette 5mm cubes
- 2 red peppers 5mm squares
- yellow pepper 5mm squares
- Red onion chopped
- Cloves garlic finely chopped
- 1 sprig of thyme
- 5 leaves of basil
- 200 mls tomato pasata
- 50 mls olive oil
- 1 tsp capers
- seasoning
Dressing
- Mix in pestle & mortar salt, oregano until puree then add lemon juice and oil
- ½ bunch fresh oregano chopped
- ½ tsp. salt crystals
- Juice of one lemon
- 50 mls olive oil
- 1x180 grm of Snapper per portion
- Score the skin with razor in 2 mm intervals.
For the vegetables
Warm oil in 30 cm frying pan
Add onion and soften now add garlic and cubed vegetables bring to heat and fry fast for one minute then lower heat and cook out slowly in oil for 10 minutes
Add the thyme and pasata and cook slowly for 30 minutes over very low flame
Remove from heat allow to cool now add basil capers and seasoning
Reserve in fridge and use to reheat for service
For fish
Place on oiled tray covered in 15x15 cm oiled cut grease prof skin side up
Season with pinch of salt
Cook in 200 oven 4 minutes then flash under salamander 30 seconds
Place cooked Mediterranean vegetables in 3.5cm diameter metal ring 1.5 cm high
Sprinkle plate with 25 grams feta and drizzle around 1 tbls oregano dressing
Garnish with sprinkle of black ground pepper
