Preheat oven to 200°C. Place the basil, pine nuts, Dijon mustard, garlic, orange rind and juice in a food processor or blender and process until roughly chopped. With the motor running, gradually add the olive oil until mixture is combined but not entirely smooth. Set aside.

Use a sharp knife to cut four or five 1cm-deep diagonal slashes in the thickest part of the fish on both sides. Sprinkle with salt and pepper. Spread the basil mixture over both sides of the fish, working the mixture into the cuts.

Place the fish in a baking dish lined with non-stick baking paper (if you need two baking dishes place one dish on a higher shelf and swap shelves halfway through cooking).

Place the tomatoes around the fish, and drizzle with a little olive oil. Bake for 15-20 minutes or until fish is cooked through when tested with a fork - the flesh should flake. Divide the snappers and tomato among serving plates and serve immediately.