from Australian Fish and Seafood Cookbook: The Ultimate Kitchen Companion by John Susman and Anthony Huckstep and Sarah Swan and Stephen Hodges (p223)
Simple, quick and tasty.
Cherry tomatoes on the vine, EVOO, lemon juice, zucchini ribbons, and basil. Used setting 2 on the mandolin for the zucchini. Setting 1 would have been better).
Snapper fillets (from Paddington Market), rice flour, butter
I used the fish weight, (2nd try not as good as the first, snapper was more delicate than barramundi and stuck to the fish weight, so probably need to reduce the temperature from the recipe’s medium-high heat to medium.)
Toped with pan fried sunflower seeds (rather than oven roasted).
Eastington@Paddington 
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