Barbeque snapper with roasted tomato and caper relish

Serve barbecued snapper topped with a tasty oven roasted tomato, caper and green olive relish, and a salad of grilled zucchini and fresh herbs.

4

10m

Note: + cooling time

30m

Ingredients

  • 350g mixed medley tomatoes, halved or thickly sliced
  • ¼ cup (60ml) olive oil
  • 1 tbs drained baby capers
  • ½ cup (60g) pitted green olives, thinly sliced
  • 1½ tbs red wine vinegar
  • 2 zucchini, peeled into ribbons
  • 4 Coles Australian Snapper Fillets
  • 120g pkt Coles Australian Baby Rocket
  • ½ cup mint leaves
  • ¼ cup basil leaves

Method

STEP 1

Preheat oven to 200°C. Line a baking tray with baking paper. Place tomato on the lined tray and drizzle with 1 tbs of the oil. Season. Bake for 15-20 mins or until tomato begins to collapse. Transfer to a heatproof bowl. Add capers, olive, vinegar and 1½ tbs of the remaining oil. Set aside to cool slightly.

STEP 2

Meanwhile, heat a chargrill on high. Brush zucchini and snapper with the remaining oil. Season. Cook the zucchini on the grill for 2 mins each side or until lightly charred. Transfer to a bowl.

STEP 3

Cook the snapper on the grill for 3 mins each side or until just cooked through. Transfer to a plate.

STEP 4

Arrange the zucchini, rocket, mint and snapper on serving plates. Add the basil to the tomato mixture. Spoon the tomato mixture over snapper to serve.

Dietary Information

No added sugar
Nut-free
Peanut-free
Soy-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.