Barbeque Pink Snapper with Olive and Anchovy Sauce

2 x whole pink snappers
1 clove garlic
4 anchovy fillets
200g pitted olives
200ml extra virgin olive oil
zest of 1 lemon
juice of 1 lemon
1/2 bunch thyme
salt and pepper

Turn your barbecue hot plate onto high. Rub your fish with some extra virgin olive oil, salt and pepper. Combine olives, anchovies, zest, juice, thyme and olive oil into a blender. Put your fish on the barbecue and cook until the skin is crispy – then flip over. Serve on a plate with the sauce drizzled over the top.

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