"A simple dish which, when cooked on the wood-fired grill or barbecue, brings out the flavour of the snapper, which is how we cook this at The Atlantic," says Cooke. "For ease, you can use a char-grill plate. Paired with crisp grilled asparagus and the intricate flavours of the Antiboise, this is a very easy and tasty dish."
- 8 baby snapper fillets (about 200gm each), skin on
- For brushing: olive oil
- 12 asparagus spears, trimmed
- To serve: micro-basil and micro-coriander
- 150 ml olive oil
- 2 golden shallots, finely chopped
- 1 vine-ripened tomato, base scored
- 5 black olives (such as Kalamata), pitted and quartered
- 1½ tbsp lemon juice
- 1½ tbsp each thinly sliced basil and coriander
- 1For sauce Antiboise, heat olive oil in a frying pan over low-medium heat, add shallot and sauté until tender (1-2 minutes). Blanch tomato until skin splits (20 seconds), then refresh in iced water. Drain, peel, remove seeds (discard), dice flesh, then add to shallot mixture with olives, lemon juice and herbs. Remove from heat, toss to combine, season to taste and set aside.
- 2Preheat oven to 180C. Brush snapper fillets with olive oil, season and char-grill skin-side down (30 seconds), then transfer to an oven tray lined with baking paper and roast until just cooked through (2-3 minutes).
- 3Brush asparagus with olive oil and char-grill until warmed and golden (30 seconds to 1 minute), season to taste. Divide among serving plates, top with snapper, dress with the sauce Antiboise, scatter with micro-herbs and serve.
Drink Suggestion: 2012 Domenica Roussanne Marsanne, Beechworth. Drink suggestion by Garrett Donovan