Snapper on saffron potatoes, octopus and romesco sauce

step 1
Bring to the boil the white wine, saffron and leave over night. The saffron will leach into the wine giving it a great color. Sauté the potatoes with colour on both sides, add butter and cover with fish stock. Add saffron wine to taste and for the colour (to much saffron will go bitter.) Finish in a low oven keeping the shape of the potatoes. Keep warm.

step 2
Roast all ingredients for the romesco sauce except the bread and pulse in the robot-coupe, till smooth. Thin with fresh tomato juice and season with red wine vinegar, sea salt and fresh white pepper. Set aside.

step 3
TO SERVE
Place a nice crust on the barramundi fillet finish in medium oven. Warm up confit onions and romesco, Cook octopus in the fish stock quickly so it is transparent, sauté spinach and season. Place a circle of romesco in the middle of the plate, place spinach in the middle, cut potato in half and place either side of spinach place on top the barramundi and then the octopus dress with the onions and around with the paprika oil. Serve.