RED EMPEROR WITH SLOW-ROASTED TOMATOES

Red emperor is a sweet-fleshed reef fish caught off the Queensland coast. Not as sweet as blue swimmer or mud crab. Not as sweet as chocolate. Not as sweet as Shirley Temple. But sweet enough. Ditto these small tomatoes bought at the weekly market. Drizzled with a little olive oil, a light sprinkle of sugar and salt and a few sprigs of thyme, then 6 hours in an 80C oven - which really concentrates the flavour. And intensifies the sweetness. Green beans with garlic to complete the dish.

RED EMPEROR WITH SLOW-ROASTED TOMATOES