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Matt Moran's crispy skin snapper with charred tomato vinaigrette

Name: Crispy skin snapper with charred tomato vinaigrette recipe
Yield: 4
Ingredients: 3 small purple eggplants, halved, flesh scored; 6 zucchini flowers, with stems; 125g baby capsicums, halved; 250g cherry truss tomatoes, divided into 4 clusters; 1/4 bunch thyme, leaves picked, chopped 2 garlic cloves, crushed; 1/3 cup (80ml) extra virgin olive oil, plus extra to brush; 4.00 tbs sherry vinegar; 4 x 140g Nautical Wholesale Seafoods pink snapper fillets, skin on; Micro herbs (we used micro parsley, substitute flat-leaf parsley), to serve; 75g olive; 3 truss tomatoes, halved; 1/3 cup (80ml) extra virgin olive oil; 1 garlic clove, crushed

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by Matt Moran

Chef and delicious. Produce Awards judge

Jan 15, 2018

“Take your tomato sauce to the next level” - Matt Moran.

3 small purple eggplants, halved, flesh scored
6 zucchini flowers, with stems
125g baby capsicums, halved
250g cherry truss tomatoes, divided into 4 clusters
1/4 bunch thyme, leaves picked, chopped 2 garlic cloves, crushed
1/3 cup (80ml) extra virgin olive oil, plus extra to brush
2 tbs sherry vinegar
4 x 140g Nautical Wholesale Seafoods pink snapper fillets, skin on
Micro herbs (we used micro parsley, substitute flat-leaf parsley), to serve
1/2 cup (75g) green olives, to serve

Charred tomato vinaigrette

3 truss tomatoes, halved
1/3 cup (80ml) extra virgin olive oil
2 tbs sherry vinegar
1 garlic clove, crushed

Method

1.

For the charred tomato vinaigrette, preheat a barbecue or grill pan over high heat. Brush tomato with a little oil, season, and grill, cut-side down, turning once, for 6-8 minutes until tender. Transfer to a sieve set over a bowl. Use the back of a spoon to push through the sieve, extracting juice. Discard solids. Whisk remaining ingredients into tomato liquid, season and set aside.
2.

Preheat barbecue or grill pan over a high heat. Place eggplant, zucchini flowers, capsicum, tomato, thyme, garlic and olive oil into a bowl, season, and toss to combine. Cook vegetables for 4-6 minutes or until tender, turning once. Sprinkle over vinegar to deglaze. Transfer to a plate, add olives, and loosely cover with foil.
3.

Brush snapper with extra oil, season with salt and grill, skin-side down, for 3-5 minutes, until just cooked through and skin is crispy.
4.

To serve, divide snapper and vegetables between serving plates, drizzle with tomato vinaigrette and scatter with herbs.