Preheat oven to 230°C (210°C fan-forced). In a small saucepan, bring the vinegar, currants, shallots, brown sugar and 2 tbs water to a simmer over medium heat. Reduce heat to low and simmer for 5 mins or until the currants are plump and liquid is reduced to ¼ cup (60ml). Remove the pan from heat and whisk in 1 tbs of oil. Season with salt and pepper. Transfer the currant vinaigrette to a small bowl.
On a large rimmed baking tray, toss the cauliflower with 2 tbs oil and ½ tsp salt. Roast the cauliflower, turning occasionally, for 20-25 mins or until tender and lightly browned.
Meanwhile, heat a large heavy non-stick frying pan over high heat. Add 2 tbs of oil and the mushrooms. Cook, without stirring, for 5 mins or until golden on bottom. Cook, stirring occasionally, for a further 4 mins or until tender and well browned.
Add roasted cauliflower and garlic to mushrooms in the pan. Cook, stirring, for 1 min or until heated through. Season with salt and pepper. Transfer the cauliflower mixture to the baking tray and cover with foil to keep warm.
Using paper towel, pat snapper dry completely. Using a sharp knife, score the skin (don’t cut all the way through). Season all over with salt. Heat a large non-stick frying pan over medium-low heat. Add ½ tbs oil and place half the snapper, skin-side down, in the pan. Cook, pressing down on the snapper for the first 2 mins of cooking and gradually increasing heat to medium-high, for 4 mins or until skin is golden and crisp. Turn and cook for 2 mins or until cooked through. Transfer to a plate and cover to keep warm. Repeat with the remaining ½ tbs oil and remaining snapper.
Divide the snapper among serving plates. Spoon the cauliflower mixture around snapper and drizzle with some of the vinaigrette. Serve with the remaining vinaigrette.
Tip: SERVE WITH... flat-leaf parsley leaves and lemon wedges