Grilled fish with tomato
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 4 portions |
Ingredients
- 4 garlic clove, finely chopped
- 4 sprigs basil leaves
- pinch salt
- 5 ml olive oil
- 1 lemon, quartered
- 2 large baby marrows, quartered and cut into 4cm lengths
- 2 tbsp capers, rinsed
- 12 black olives, halved
- 200 g vine tomatoes
- 4 sustainable fish fillets (farmed kob or rainbow trout)
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat the grill of the oven
- Add the tomatoes, olive halves and baby marrows to a roasting tray and drizzle with the olive oil. Lightly season. Add the lemon wedges
- Grill the vegetables for about 5-10 minutes until they soften, then push them to the sides and place the seasoned fish fillets in the middle.
- Grill for a further 5-7 minutes until the fish just starts to flake.
- Add the capers, garnish with basil and serve. (Hot lemon juice should be squeezed over the fish.)
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