Baby snapper in acqua pazza recipe | Gourmet Traveller

Ingredients

• 2 kg ripe tomatoes, coarsely chopped
• 5 cloves garlic, 1 chopped, 4 thinly sliced
• 1 cup basil leaves
• 1 tsp caster sugar
• ¼ cup (60ml) extra-virgin olive oil
• 2 baby snapper (600gm each), cleaned
• 2 long red chillies, finely chopped
• ½ cup (125ml) dry white wine
• 2 baby fennel bulbs, thinly sliced. fronds reserved
• 400 gm mixed cherry and grape tomatoes
• 4 thyme sprigs
• ½ cup marjoram leaves
• Chargrilled sourdough, to serve