"I had the pleasure of cooking with Daniel Whelan over summer,
who taught me a few things," says Hafner. "Here is his roast
snapper with a non-traditional salsa rossa, which he picked up
while working in London."
1onion, sliced3garlic cloves, bruised1lemon, sliced1 cup(loosely packed) wild fennel fronds (or regular)3thyme sprigsFor drizzling:extra-virgin olive oil50 gmsoftened butter1½ tbsp eachfinely chopped parsley, tarragon and basil1snapper (2.5kg), cleanedSalsa rossa3red capsicum1 kgripe tomatoes, cut into thin wedges1Spanish onion, thinly sliced on a mandolin1garlic clove, minced½ cupcoarsely torn basil leaves60 gmcaster sugar70 mlcabernet sauvignon vinegarTo taste:extra-virgin olive oilTapenade250 gmkalamata olives, pitted40 gmsmall salted capers, rinsed¼ cup(loosely packed) flat-leaf parsley6-8anchovy fillets60 ml (¼ cup)extra-virgin olive oilZucchini salad2small zucchini, shaved on a mandolin2fennel, shaved on a mandolin1 tbsplemon juice60 ml (¼ cup)extra-virgin olive oil
For salsa rossa, preheat oven to 220C. Roast capsicum on a tray until blistered (20-25 minutes). Set aside. When cool, peel, core and dice. Combine tomato, onion, garlic and basil in a roasting pan and set aside. Heat a frying pan over medium heat, sprinkle in sugar and cook until dark caramel (5-7 minutes), then add vinegar (be careful, hot caramel will spit). Add capsicum and cook until caramel dissolves (1-2 minutes). Pour evenly over tomato mixture, drizzle with oil and stand for 30 minutes for flavours to develop. Season to taste.
For tapenade, process ingredients in a food processor until smooth. Set aside.
Reduce oven to 190C. Scatter onion garlic, lemon, fennel fronds and thyme over an oven tray, drizzle with extra-virgin olive oil and season. Combine butter, parsley, tarragon and basil in a bowl, season, then rub all over fish. Pull out the sides of the fish so it stands upright on the bed of aromatics and roast until fish is just cooked and meat easily pulls away from frame (35-45 minutes). Season and drizzle with extra-virgin olive oil just before serving.
For zucchini salad, combine ingredients, season, then serve with fish, salsa rossa and tapenade.