Barbecued Snapper Fillets Pine Nuts Cherry Tomatoes

Ingredients

• 4 pieces of snapper fillet, each about 150g
• 6 Tbsp Cobram Estate Classic Extra Virgin Olive Oil
• 2 Tbsp finely sliced lemon thyme
• Freshly ground black pepper
• 4 small zucchinis, cut in half lengthwise
• Salt
• 3 tsp pine nuts, toasted
• 12 cherry tomatoes, quartered
• 8 basil leaves, finely sliced
• Juice of 1 lemon

Method

1. Dry the snapper fillets using paper towels. Place fillets on a plate and coat with
2. 2 Tbsp Cobram Estate Classic Extra Virgin Olive Oil and the lemon thyme, and season with freshly ground black pepper.
3. Coat the zucchinis with 2 Tbsp Cobram Estate Classic Extra Virgin Olive Oil and season with salt and pepper.
4. In a bowl mix the pine nuts with the cherry tomatoes, basil leaves, lemon juice and remaining 2 Tbsp olive oil.
5. Barbecue the fish and zucchini for 3-4 minutes on each side. Season the fish with salt.
6. Serve the fish and zucchini on 4 plates, spooning the dressing over the fish. Bon appétit!