Barbecued Snapper Fillets Pine Nuts Cherry Tomatoes

Barbecued Snapper Fillets Pine Nuts Cherry Tomatoes

Prep
25
Cooking time
10
Serves
4

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!

Ingredients Chevron Icon

  • 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