Snapper, brandade and red capsicum

To make the brandade, toss trevalla in salt and leave in the fridge overnight. Rinse well and place in a saucepan. Add milk, garlic, peppercorns, thyme and bay leaf. Bring to a simmer for five minutes. Turn trevalla over and remove from the heat.

When cool enough to handle, take fish from milk and flake. Place in a food processor and add potato and olive oil. Pulse until mix just comes together. Season with salt and pepper and keep brandade warm.

Heat a little vegetable oil in a non-stick frying pan. Add seasoned snapper skin-side down and fry on a medium heat until skin is golden, about five minutes. Turn over and cook for one minute or until snapper is just cooked through.

Serve with a large spoonful of brandade, capsicum and parsley. Dress with a little extra virgin olive oil.