Method

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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