GRILLED EMPEROR & OVEN DRIED TOMATOES

Olive Oil
4 Emperor of any other firm white flesh fillets
1 Tbsp Fresh baby Basil leaves
500gms Red and Yellow(when available) halfed cherry Tomatoes
1 Lemon Rind - Grated
3 Cloves Garlic
1 1/2 Rosemary - Chopped

Combine 1/3 cup olive oil, garlic, rosemary and lemon rind in a small saucepan and simmer over low heat for about 5 minutes without browning the garlic. Cool and discard garlic. Toss tomato with 1 tablespoon rosemary, oil and 1/4 teaspoon salt. Place tomato, cut side up in a single layer, on baking paper lined oven trays and dry at 110 degrees C. For about 1 1/4 to 1 3/4 hours, or until tomatos are reduced to about hald their original size, but are still soft and juicy. Cool. Combine dried tomato with basil and 1 teaspoon olive oil and season to taste. Meanwhile, pour remaining rosemary oil over fish fillets and marinate for at least 1 hour. Season fish to taste and barbeque over high heat for about 4 minutes each side. Serve fish topped with tomato and basil mixture.