Roasted whole snapper with chicory gremolata

SERVES 6 // PREP TIME 10 MINS // COOK 20 MINS

1 kg whole snapper, scaled, cleaned, scored 1 lemon, sliced 2 dried chilli flakes, coarsely chopped 80 ml (1/3 cup) extra-virgin olive oil, plus extra for drizzling

200 gm fregola

550 gm young chicory leaves

½ cup flat-leaf parsley

1 garlic clove, finely chopped

1 tbsp pine nuts, toasted, chopped Finely grated rind and juice of 1 lemon 2 tbsp vincotto

1 Preheat oven to 220˚C. Place snapper on a lightly greased large baking tray. Stuff cavity with sliced lemon, chilli flakes and season to taste all over. Place 2 tbsp oil in a small frying pan over high heat until shimmering (30 seconds – 1 minute). Carefully pour oil over fish and place in oven. Roast until fish is tender and skin is golden (15-20 minutes).

2 Meanwhile, bring a large saucepan of salted water to the boil. Add fregola to another saucepan over medium-high heat and dry-roast, stirring occasionally, until golden (2 minutes). Carefully pour in 600ml water, bring to the boil and cook until al dente (8-10 minutes). Drain well and transfer to a bowl.

3 Finely chop chicory (reserving the small tender leaves) and place in a colander. Pour over boiling water to blanch then refresh in iced water; drain excess water. Place chicory and parsley in a small food processor with garlic and lemon rind and pulse until finely chopped. Add pine nuts, lemon juice and remaining oil, season to taste. Transfer to a large bowl with fregola, season to taste and toss to combine.

4 Serve fish whole with pan juices, fregola, chicory leaves and drizzled with vincotto and extra olive oil.