Snapper baked in salt with ratatouille

Method

1. For the snapper: preheat the oven to 200C/gas 6.

2. Combine the salt, thyme and egg whites in a bowl and mix well. Spread a thin layer of the salt mixture over the base of a large oval oven-proof baking dish or tin large enough to hold the fish and place the snapper on top. Spread the remaining salt mixture evenly over the snapper. Bake for 40 minutes or until tender.

3. For the ratatouille: heat 2 tablespoons oil in a large pan over a medium heat and gently cook the onion and garlic for about 5 minutes or until soft. Add the tomato and cook for 10 minutes.

4. Meanwhile, heat the remaining oil in a frying pan over a medium heat and gently cook the aubergine for 5 minutes or until golden. Using a slotted spoon transfer to the tomato mixture. Cook the pepper for 3 minutes and then transfer to the vegetable mixture. Cook the courgettes for 3 minutes, and then transfer to the vegetable mixture.

5. Add the water to the vegetable mixture and simmer for 15-20 minutes or until the sauce thickens and the vegetables are tender. Serve either hot or cold.

6. For the dressing: whisk the ingredients until combined.

7. Remove the snapper from the oven and cool for 5 minutes. Using a knife, carefully break the salt crust and remove. Using a spoon, scrape off the skin and remove the flesh from the bones and transfer to plates.

8. To serve: spoon some lemon dressing over the fish and serve with ratatouille.

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Ingredients

For the snapper

2kg coarse sea salt
2 tbsp freshly chopped Thyme
4 egg whites
1x1.8kg Snapper, scales left on

For the ratatouille

120ml extra virgin olive oil
1 onion, coarsely chopped
3 garlic cloves, finely chopped
5 ripe Tomatoes, coarsely grated
1 small aubergine, halved lengthways and thickly sliced
1 small red pepper, seeds removed and coarsely chopped
475g (about 5 small) courgettes
100ml water

For the dressing

125ml extra virgin olive oil
juice of ½ lemon
1 tbsp chopped chervil

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