Ingredients

The following ingredients have 4 Servings
  • 3 small purple eggplants, halved, flesh scored
  • 6 zucchini flowers, with stems
  • 125g baby capsicums, halved
  • 250g cherry truss tomatoes, divided into 4 clusters
  • 1/4 bunch thyme, leaves picked, chopped 2 garlic cloves, crushed
  • 1/3 cup (80ml) extra virgin olive oil, plus extra to brush
  • 4.00 tbs sherry vinegar
  • 4 x 140g Nautical Wholesale Seafoods pink snapper fillets, skin on
  • Micro herbs (we used micro parsley, substitute flat-leaf parsley), to serve
  • 75g olive
  • 3 truss tomatoes, halved
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 garlic clove, crushed

Instruction

  • For the charred tomato vinaigrette, preheat a barbecue or grill pan over high heat. Brush tomato with a little oil, season, and grill, cut-side down, turning once, for 6-8 minutes until tender. Transfer to a sieve set over a bowl. Use the back of a spoon to push through the sieve, extracting juice. Discard solids. Whisk remaining ingredients into tomato liquid, season and set aside.
  • Preheat barbecue or grill pan over a high heat. Place eggplant, zucchini flowers, capsicum, tomato, thyme, garlic and olive oil into a bowl, season, and toss to combine. Cook vegetables for 4-6 minutes or until tender, turning once. Sprinkle over vinegar to deglaze. Transfer to a plate, add olives, and loosely cover with foil.
  • Brush snapper with extra oil, season with salt and grill, skin-side down, for 3-5 minutes, until just cooked through and skin is crispy.
  • To serve, divide snapper and vegetables between serving plates, drizzle with tomato vinaigrette and scatter with herbs.