olives, tomatoes, garlic, thyme and olive oil in medium bowl. Season
with salt and pepper/
Lightly salt the barramundi on both
Put fish and olive mixture in mesh fish basket or other device
that will allow garlic and cherry tomatoes to grill without falling
into the fire, and grill over medium heat for 4 to 5 minutes.
cook until flesh just begins to flake when touched with tip of sharp
knife, 4 or 5 more minutes.
Remove to warm platter and serve.
sauce over and serve