Method

• 1.
  To make the tahini sauce, place the stock in a small saucepan and bring to the boil over high heat. Gradually whisk in the tahini and, using a stick blender, whiz until combined, thick and smooth. Season to taste and stir in the juice of 1 lemon. Set aside and keep warm until ready to use.

• 2.
  For the chilli condiment, combine chilli flakes and 2 tsp sea salt flakes in a medium heatproof bowl and reserve. Combine remaining ingredients in a saucepan and bring to a simmer over high heat. Reduce heat to low and simmer for 6-8 minutes until spices are toasted and oil is fragrant. Strain oil through a fine sieve over the reserved chilli. Discard the thyme, cinnamon, allspice and garlic. Add the remaining spices back to the chilli and oil and stand until cooled completely.
• 3.
  Place the fennel and juice of one lemon in a medium non-reactive bowl. Season with plenty of salt and stand until ready to use.
• 4.
  Preheat oven to 220°C and line 2 large oven trays with baking paper.
• 5.
  Heat half the oil in a large non-stick frypan over high heat. Season both sides of snapper with plenty of salt. Cook 2 snapper for 2-3 minutes, turn and cook for a further 2-3 minutes until skin is golden. Transfer to prepared trays. Repeat with remaining 1/4 cup (60ml) oil and snapper. Drizzle snapper with extra olive oil and bake or 15-20 minutes until snapper is cooked through. Stand on a wire rack for 5 minutes before serving.
• 6.
  Divide the tahini sauce evenly among plates and place snapper on top. Drizzle over as much of the chilli oil as you like. Toss the pickled shaved fennel and long green shallot together in a bowl and scatter over snapper.