Whole baked fish

For the topping

Saute the crumbs with the olive oil and chilli, turning over and over with a large slotted spoon for about 10 minutes until they are evenly golden. Stir through the parsley and pepitas, if using, and tip onto a paper-lined plate until needed.

For the fish

Preheat oven to 200C.

Place snapper over the sink and with a small knife scrape away at the bloodline inside the fish to remove all traces of blood. Rub the cavity with coarse kitchen salt and then rinse thoroughly. Dry well.

Season fish inside and out with sea salt and pepper, and push the lemon slices inside the cavity. Make two slashes through the thickest part of the fish to ensure even cooking.

Oil a gratin dish or baking dish that will hold the fish and add half of the olive oil. Settle fish in the dish.

In a separate heavy-based frying pan, heat the remainder of the oil over moderate heat and gently saute the garlic until softened.

Add the potato quarters and stir with a wooden spoon until well coated with oil. Cook for about five minutes.

Tip in the tomato sauce, bring to a simmer and then spoon over and around the fish.

Scatter over the olives and then cover the dish with aluminium foil and bake for about 40 minutes.

Remove foil, scatter over the crumb mix and return to the oven uncovered for a further 10-15 minutes until crumbs are a bit crunchy and fish is cooked. Lift fish onto a warmed serving platter using two fish slices, or take the baking dish straight to the table.