Barbecued snapper with rye romesco sauce

Ingredients

• olive oil, for greasing
• 4 ripe tomatoes, halved
• 4 cloves garlic, sliced
• 1 large red chilli, deseeded and thickly sliced
• 1/3 cup blanched almonds
• 2 thick slices rye bread, toasted and roughly torn
• 1 teaspoon smoked paprika
• 2 tablespoons red wine vinegar
• handful chopped coriander
• 3 tablespoons extra virgin olive oil
• 4 small snapper, cleaned and gutted (ask your fishmonger to gut it for you)
• 1 bunch fresh thyme
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 lemon, cut into wedges, to serve