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Barbeque snapper with roasted tomato and caper relish

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  • Peanut free
  • Nut free
  • Soy free
  • No added sugar
  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Sesame free
  • Wheat free
  • Shellfish free
  • High in protein
  • High in dietary fibre

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

  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes, + cooling time
Barbeque Snapper with Roasted Tomato and Caper Relish, served with olived, rocket, basic and mint leaves. Arranged on a table with grey towel and side of coarse salt.


  • 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.


  1. 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.
  2. 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.
  3. Step 3

    Cook the snapper on the grill for 3 mins each side or until just cooked through. Transfer to a plate.
  4. 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.

Nutrition Information


Energy: 1549kJ/371 Cals (18%) 

Protein:  40g (80%)

Fat: 20g (29%) 

Sat fat:  3g (13%) 

Carb: 4g (1%) 

Sugar: 4g (4%) 

Fibre: 4g (13%) 

Sodium: 520mg (26%)