Step 1

Preheat the oven to 200°C. For the anchovy dressing, place garlic bulb on a piece of foil, drizzle with oil and wrap to enclose. Place on a baking tray and roast for 1 hour or until very soft.

Step 2

Squeeze garlic from cloves into a bowl and discard the skins. Mash with a fork. Combine garlic, anchovies and oil in a saucepan over medium-low heat, and cook, stirring, for 3 minutes or until anchovies have dissolved.

Step 3

Transfer to a bowl, mash coarsely with a fork, and set aside for 30 minutes to cool to room temperature. Stir through lemon juice and parsley.

Step 4

Melt the butter in a small heavy-based saucepan over medium-low heat. Add the onion and salt, and cook, stirring occasionally, for 8 minutes or until soft and translucent (do not brown the onion).

Step 5

Add the cream and simmer, stirring, for 5 minutes or until combined. Remove from heat, then stir through the parsley. Set aside at room temperature until cool.

Step 6

Meanwhile, blanch the broccoli in a saucepan of boiling salted water for 6 minutes or until tender. Strain and combine with the onion mixture, then transfer to a blender and whiz until smooth. Stir through cayenne pepper.

Step 7

Heat the oil in a non-stick frypan over high heat. In two batches, cook snapper, skin-side down, then reduce heat to medium-high, and cook for 3 minutes. Turn and cook for a further 2 minutes or until just cooked. Repeat.

Step 8

Spread creamed broccoli over warm serving plates, top with fish and scatter with cos leaves. Warm the anchovy dressing and spoon over the fish. Serve immediately with lemon wedges.