Snapper With Zucchini Pesto

Ingredients

• 4 x 200g snapper fillets, skin on
• sea salt flakes
• 2 zucchini (courgettes), thinly sliced
• olive oil, for brushing
• 2 tablespoons olive oil
• 100 g snow peas (mange tout), trimmed and blanched
• 80 g snow peas (mange tout) shoots
• lemon-flavoured olive oil, for drizzling
• 1 zucchini (courgette), grated
• ¼ cup flat-leaf parsley leaves
• ⅓ cup mint leaves
• ¼ cup finely grated parmesan
• 1 clove garlic, crushed
• 1 teaspoon finely grated lemon rind
• ¼ cup (60ml) olive oil

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