Serve barbecued snapper topped with a tasty oven roasted tomato, caper and green olive relish, and a salad of grilled zucchini and fresh herbs.
Serves44
Cook time30 mins30 minutes
Prep time10 mins10 minutes, + cooling time
+ cooling time
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
