Method

• 1.
  To make the braised zucchini, heat 100ml olive oil in large heavy-based saucepan over low heat. Add garlic and cook, stirring, for 3-4 minutes until soft and translucent. Add zucchini, chilli flakes and salt to taste, then cook over low heat, stirring occasionally, for 40 minutes or until zucchini collapses and forms a rustic sauce. Remove from the heat and fold through mint, then taste and adjust seasoning as needed. Keep warm.
• 2.
  Heat remaining 25ml oil in a large non-stick frypan over medium-high heat. Season snapper and cook (in batches if necessary), skin-side down, for 6 minutes until skin is crisp and golden. Turn and cook for a further 1 minute or until just cooked through.
• 3.
  Divide warm zucchini sauce among serving plates and arrange snapper fillets on top. Scatter with extra mint leaves and extra chilli. Serve with lemon, boiled potatoes and aioli alongside.