Lunch on the MED

Baby snapper in crazy water

PREP + COOK TIME 35 MINUTES SERVES 4

2kg ripe tomatoes, chopped coarsely
5 cloves garlic, 1 chopped, 4 sliced thinly
1 cup fresh basil leaves
1 teaspoon sea salt flakes
1 teaspoon caster sugar
¼ cup (60ml) extra virgin olive oil
2 baby snapper (600g), cleaned
2 fresh long red chillies, chopped finely
½ cup (125ml) dry white wine
2 baby fennel bulbs (260g), sliced thinly, fronds reserved
400g mixed cherry and grape tomatoes
4 fresh thyme sprigs
½ cup fresh marjoram leaves chargrilled sourdough, to serve

1 Blend chopped tomatoes, chopped garlic, basil, salt and sugar in a blender until completely smooth. Pour into a large fine sieve over a large saucepan; push liquid through sieve using a ladle.

Heat oil in a large heavy-based saucepan over medium heat;