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RECIPE

BBQ Snapper with Roasted Tomato & Caper Relish

Prep

10 mins

Cooking

35 mins

Difficulty

Easy

Serves

4

Ingredients

350g mixed medley tomatoes, halved, 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 (about 180g each) Coles Australian Snapper Fillets
120g pkt Coles Australian Baby Rocket
½ cup mint leaves
¼ cup basil leaves

Method

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.
Meanwhile, heat a chargrill on high. Brush zucchini and snapper with the remaining oil. Season. Cook zucchini on the grill for 2 mins each side or until lightly charred. Transfer to a bowl.
Cook the snapper on the grill for 3 mins each side or until just cooked through. Transfer to a plate.
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.