BBQ Snapper with Roasted Tomato and Caper Relish

Ingredients

350 g mixed medley tomatoes, halved or thickly sliced
1/4 cup (60mL) olive oil
1 Tbs drained baby capers
1/2 cup (60 g) pitted green olives, thinly sliced
1 1/2 Tbs red wine vinegar
2 zucchini, peeled into ribbons
4 snapper fillets
120 g packet baby rocket
1/2 cup mint leaves
1/4 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 tablespoon of the oil. Season. Bake for 15-20 minutes or until tomato begins to collapse. Transfer to a heatproof bowl. Add capers, olive, vinegar and 1 1/2 tablespoons of the remaining oil. Set aside to cool slightly.

Meanwhile, heat a char-grill or barbeque on high. Brush zucchini and snapper with the remaining oil. Season. Cook the zucchini on the grill for 2 minutes each side or until lightly charred. Transfer to a bowl.

Cook the snapper on the grill for 3 minutes 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.

Credits: Coles

Photo Credits: Coles