BY HOLLY RICHARDSON
4 x Snapper Fillets
500gm Truss tomatoes (at least 4 tomatoes per person)
Heat your BBQ grill and flat plate to medium.
Bring a large saucepan of salted water to the boil. Add beans and cook for 3-4 minutes or until tender. Drain and refresh the beans under cold water. Drain again well, then place the beans in a serving dish.
In a bowl, add the pinenuts, capers, parsley, shallots and sugar. Mix in the lemon juice and olive oil then season well with salt and pepper. Pour the caper salsa over the green beans.
Keeping the tomatoes on the vine, cut into 4 sections (1 for each person) then brush with oil and place on the grill. The skins will become charred and beautifully blistered.
Then, brush the snapper fillets with oil and season generously with salt and pepper. Cook, skin- side down on the flat plate for 3 minutes each side or until just cooked through. The fish and tomatoes will finish cooking at the same time.
To serve, top each portion of snapper with a section of tomatoes and place in the centre of the table with the green bean salad, a crusty baguette and some lemon wedges!
**Cook your green beans using the wok burner or flat plate on your BBQ for a full alfresco dinner!
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