Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and save 25 per cent, plus receive a copy of A Lombardian Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

New spring recipes

It’s the restaurant issue, so whether you bend the rules or take it old-school, spring is looking full of flavour. Here's a preview of the recipes.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Neil Perry's guide to Hong Kong

Neil Perry takes Maggie Scardifield on a whistle-stop tour of his best-loved haunts in one of his favourite cities.

Toasted sandwich recipes

Whether fancied-up or old-school, the toasted sandwich remains the last word in comfort cooking. Here are a few of our all-time favourites.

Bennelong, Sydney restaurant review

Bennelong is back and better than ever with a definitively Australian menu, stellar crew and fit-out worthy of its architectural origins, writes Pat Nourse.

Classic Italian Recipes

Gochugaru? Nope. Soy sauce? Not here. While there's nothing wrong with the new Italian, sometimes you just feel like a classic. Check out our slideshow for everything from chicken cacciatore to ragu alla Bolognese.

Braised kale with mascarpone polenta

This is a beautifully hearty vegetarian dish, but if you're feeling more carnivorous, you could add some good pork sausage to the mix - squeeze a couple of sausages out of their skins, break into chunks and add to the pan when the onion is almost cooked.

2016 Gourmet Traveller Restaurant Awards winners

Pull up a chair, unfurl some linen, reach for a fork and raise a glass as we present the winners of the Gourmet Traveller Restaurant Awards.

Snapper baked in salt with ratatouille


In Provence, where similar dishes are popular along the coast, they would drink this with a jaunty glass of Bandol rosé.

You'll need

  Snapper 2 kg coarse sea salt 2 tbsp fresh thyme 4 eggwhites 1 (about 1.8kg) snapper, cleaned, scales left on (see note)   Lemon dressing 125 ml (½ cup) extra-virgin olive oil ½ lemon (juice only) 1 tbsp finely chopped chervil   Ratatouille 120 ml extra-virgin olive oil 1 onion, coarsely chopped 3 cloves garlic, finely chopped 5 ripe tomatoes, coarsely grated 1 small eggplant, halved lengthways and thickly sliced 1 small red capsicum, seeds removed and coarsely chopped 475 gm (about 5 small) zucchini, thickly sliced

Method

  • 01
  • To make ratatouille, heat 2 tbsp oil in a large saucepan over medium heat and sauté onion and garlic for 5 minutes or until soft. Add tomato and cook for 10 minutes. Meanwhile, heat remaining oil in a frying pan over medium heat and sauté eggplant for 5 minutes or until golden, use a slotted spoon to transfer to the tomato mixture. Cook capsicum for 3 minutes or until golden, transfer to vegetable mixture. Cook zucchini for 3 minutes or until golden, transfer with a slotted spoon to vegetable mixture. Add ½ cup water to vegetable mixture and simmer for 15-20 minutes or until sauce thickens and vegetables are tender. Serve either hot or cold.
  • 02
  • Preheat oven to 200C. Combine salt, thyme and eggwhite in a bowl and mix well. Spread a thin layer of salt mixture over the base of a large oval oven-proof baking dish or tray large enough to hold the fish and place snapper on top. Spread remaining salt mixture evenly over snapper. Bake for 40 minutes or until tender.
  • 03
  • To make the dressing, whisk the ingredients until combined.
  • 04
  • Remove snapper from oven and cool for 5 minutes. Using a knife, carefully break salt crust and remove. Using a spoon, scrape off the skin and remove flesh from the bone and transfer to plates. Spoon some lemon dressing over the snapper flesh and serve with ratatouille.

Note Ask your fishmonger to leave the scales on as it helps the salt adhere to the fish.


At A Glance

  • Serves 6 people
Win
an Essteele prize pack!

We are giving you the chance to flaunt your Italian style and win an Essteele prize pack worth over $1,850. Get in quick!

Read More
Win
a KitchenAid prize pack!

Win more than $2400 worth of KitchenAid products in our latest competition. Get in quick!

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Dec 2006

You might also like...

Classic Australian recipes

recipes

Bar H: Rob Choy

Corn recipes

recipes

Pi Yi

Summer barbecue recipes

recipes

Canchanchara

Mango recipes

recipes

Scottish Eggnog

Barbecue recipes

recipes

Dulce de leche milkshake

Prawn recipes

recipes

Sparkling cherry crush

Fast summer recipes

recipes

Spirulina Rush

Steak recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×