Grilled fish with tomato, baby marrow, olives & capers
INGREDIENTS
- 4 sustainable fish fillets (farmed kob or rainbow trout)
- 200g vine tomatoes
- 12 black olives, halved
- 2 tbsp capers, rinsed
- 2 large baby marrows, quartered and cut into 4cm lengths
- 1 garlic clove, finely chopped
- 1 lemon, quartered
- 5ml olive oil
- Pinch salt
- 4 sprigs basil leaves
METHOD
Heat the grill of the oven.
Add the tomatoes, olive halves, garlic and baby marrows to a roasting tray and drizzle with the olive oil. Lightly season and add the lemon wedges
Grill the vegetables for about 5 to 10 minutes until they soften, then push them to the sides and place the seasoned fish fillets in the middle.
Grill for a further 5 to 7 minutes until the fish just starts to flake.
Add the capers, garnish with basil and serve with hot lemon juice squeezed over the fish.
Serves: 4, Preparation time: 20min, Cooking time: 15-20min
INGREDIENTS READY TO GO
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