Whole Fish and Vegetables with Chilli Basil Sauce

4 baby cauliflowers (500g), halved
2 trimmed con cobs (500g), cut into 2cm rounds
400g baby carrots, trimmed
2 tablespoons olive oil
4 x 240g whole white fish

For the chilli basil sauce:

80g butter
2 fresh small red thai chillies, chopped finely
1/3 cup firmly packed fresh basil leaves, shredded finely
1 tablespoon lemon juice

Place vegetables and half the oil in large bowl; toss to combine.
Cook vegetables on heated oiled barbecue until browned all over and
cooked through.
Meanwhile, make the chilli basil sauce. Score each fish three times both
sides; brush all over with remaining oil. Cook fish on heated oiled
barbecue until cooked as desired. Serve fish and vegetables drizzled
with sauce.
Chilli basil sauce: Melt butter in small saucepan; add chilli, basil and
juice, stir until combined.