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BBQ Snapper With Roasted Tomato & Caper Relish

Home  >  Inspire & Create  >  Seafood Mains  >  BBQ Snapper with Roasted Tomato & Caper Relish



BBQ Snapper with Roasted Tomato & Caper Relish


10 mins


35 mins







  • 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


  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.
  2. 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.
  3. Cook the snapper on the grill for 3 mins each side or until just cooked through. Transfer to a plate.
  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.

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