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Thyme and garlic chargrilled snapper

Name: Thyme and garlic chargrilled snapper
Yield: 4
Ingredients: 1 clove Garlic, crushed; 1 Tbsp Fresh thyme; ¼ cup Olive oil; 1 to taste Salt & freshly ground pepper; 2 bunches Asparagus, trimmed; 4 Snapper fillets, roughly 150g each (Main); 1 to serve Natural yoghurt; 2 Lemons, cut into wedges

for 4 people

NZ Herald

1 clove	Garlic, crushed
1 Tbsp	Fresh thyme
¼ cup	Olive oil
1 to taste	Salt & freshly ground pepper
2 bunches	Asparagus, trimmed
4	Snapper fillets, roughly 150g each (Main)
1 to serve	Natural yoghurt
2	Lemons, cut into wedges

Place the thyme, garlic, oil, salt and pepper in a bowl and mix to combine.
Heat a chargrill pan or barbecue over high heat. Chargrill or barbecue the asparagus for 3-4 minutes or until tender. Set aside and keep warm. Brush the thyme mixture on the snapper and chargrill or barbecue for 3-4 minutes each side or until golden and cooked through. Serve with asparagus, yoghurt and lemon wedges. Sprinkle yoghurt with cracked black pepper for extra flavour.