4 x 175g Snapper fillets, de-boned
¼ cup olive oil + extra for cooking
2 clove garlic, crushed
2 lemons, quartered
Baby salad greens, to serve

Lemon Myrtle Rocket Pesto
¼ cup (40g) chopped macadamia, toasted
2 clove garlic, coarsely chopped
100g baby rocket
1 teaspoon ground lemon myrtle
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Salt and cracked black pepper

Make 2-3 diagonal slashes through the skin of each Snapper fillet.
Combine ¼ cup oil and garlic and brush over both sides of fillets.
Preheat BBQ or char-grill.
Make Lemon Myrtle Rocket Pesto: Puree nuts and garlic in a food processor. Add rocket and lemon myrtle and puree until well mixed. With motor running add lemon juice, oil, salt and pepper, to taste.
Oil the BBQ and cook Snapper over a moderate heat, 3 minutes each side or until just cooked. Cook lemon wedges until caramelised.
Serve Snapper with salad and caramelised lemon wedges. Drizzle with pesto.