Simon Wright’s summer snapper with scampi

Vierge dressing: 100ml extra-virgin olive oil 1 Tbsp coriander seeds 1 sprig of thyme 2 cloves of peeled garlic Zest and juice of 1 lemon Handful of basil leaves Place the olive oil, coriander seeds, thyme and garlic in a small saucepan and heat until fragrant. Remove from the heat, add the lemon zest, juice and basil leaves, and season with salt and pepper. Infuse for one hour. Strain. Fennel cream: 60g butter

1⁄ onion, finely sliced

2 200g fennel bulb, finely sliced 50g potato peeled and finely sliced 1⁄ cup cream

2 1⁄ cup milk

2 Melt the butter in a heavy-based saucepan. Cook the onion until soft; do not brown. Add the fennel and potatoes, and season with a little more salt. Cook gently until the fennel is soft. Add the cream and milk, bring to the boil, then remove from the heat. Infuse for 10 minutes. Blend until smooth, strain and keep warm. Fish: 4 120g skinless snapper fillets Flour 70g unsalted butter To cook the fish, preheat the oven to 220 degrees Celsius. Lightly flour the fish on the skin side and shake off the excess. Heat a little olive oil in an oven-proof frying pan and add the snapper fillets skin-side down. Cook for 20 seconds and then place in the oven for 5 minutes. Add butter, turn the fish over, baste with a spoon for 1 minute and rest the fish in a warm place in the pan for 4 minutes. Garnish: 16 small roma tomatoes, with the core removed 4 large courgette flowers with the courgette attached 8 large scampi, peeled, deveined and chopped 1⁄ red chilli, finely chopped

2 1⁄ tsp coriander seeds

2 4 large basil leaves, chopped 2 Tbsp Italian parsley leaves 1 Tbsp finely chopped chives Plunge the tomatoes into boiling water for 8 seconds, drain and refresh in iced water. Remove the skins using a small knife and keep to one side. Remove courgettes from flowers and finely slice. Cut the base off the flowers and tear the flowers into strips. Warm the dressing in a medium-sized saucepan. Add sliced courgettes, chilli and coriander seeds. Cook until the courgettes are soft. Add scampi and cook for 30 seconds, then add courgette flowers, basil, parsley, chives and tomatoes. Check seasoning and keep warm. To serve, divide the tomato and courgette mixture among the plates. Place fish on top and spoon a little of the fennel cream to one side. Garnish with fried basil leaves. Serves 4.