Place dried bush tomatoes in a bowl with 1/4 cup boiling water.
Chop nuts and palm sugar and add to bush tomato bowl.
Add bread crumbs, crush tomatoes and mix.
Lay snapper on a tray with baking paper.
Cover top of fish with bush tomato mix and place in fridge.
Peel potato and boil in water till ready to mash.
Pick through crab meat to make sure that is no shell.
Mash potato with butter and salt.
Add crab meat, mix well check seasoning.
Spoon into tart cases and level potato to edge of tart case.
Clean asparagus and dice tomato.
Finely chop parsley and toss with olive oil.
Heat oven to 200°C.
Cook fish in oven till snapper flesh is soft and white.
Under the grill colour the potato tart and snapper tomato.
Serve snapper and potato tart with asparagus, tomato and parsley oil.