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