Step 1

Heat a barbecue grill to medium heat. Grill tomatoes, onion (skin-side up), capsicum and chillies (if desired), until charred and soft. Carefully transfer vegetables to a tray as they are ready, noting they will finish cooking at different times. Discard onion skin (once cooked), then transfer all cooked vegetables to a chopping board and roughly chop.

Step 2

In a large bowl, combine olive oil, red wine vinegar, lemon zest and juice, capers, basil, chard, green onions and flat-leaf parsley. Add chopped hot vegetable mixture and stir to combine. Set aside.

Step 3

Pat snapper dry with paper towel. Drizzle with extra oil and season. Cook on a hot barbecue for 12 minutes, turning once, or until cooked (snapper may stick a little).

Step 4

Serve snapper topped with warm tomato dressing.