Ingredients
Directions
Baking fish whole is easy to do and helps add flavour and keep the fish from drying out. You can use any fresh fish available, just make sure you get he fish monger to gut and scale it first.
Pre heat the grill to medium, or 150 degrees.
Make sure the fish has been cleaned and all scales removed. Using a sharp knife, gently cut through the skin to mark the surface. This stops the fish curling up as it cooks.
Use scissors to remove and trim the fins and tail.
Season the inside and outside of the fish with salt and pepper. Place two slices of lemon and a few bits of parsley inside the fish, and place on a baking tray lined with baking paper.
Leave in the fridge until ready to cook.
Trim the zucchini ends and slice them at an angle into chunky rounds.
Cut the peppers in half and remove the seeds, then cut them into quarters or large chunks.
Peel the onion whole, and slice into rounds
You can cook the vegetables in a hot oven, under the grill or on a BBQ. We are cooking on a griddle on a gas hob to get a charred flavour and look. Heat the griddle until nearly smoking.
Season the vegetables with salt and dried thyme, and drizzle with olive oil. Mix well to coat the vegetables.
Carefully place the Vegetables on the griddle and leave to colour, before turning to cook the other side.
Once the vegetables are cooking, remove the fish from the fridge, drizzle with olive oil and place under the grill.
Remove the leaves from the radicchio and baby gem, wash under cold water. Pat dry and cut or tear into small pieces.
Add the herb leaves, pine nuts, orange segments and olives. Chop the tomatoes and crumble the feta and add to the leaves.
Combine the shallots and vinegar in a bowl with a pinch of salt and add, the honey, mustard and oil.
Whisk to combine and emulsify. If the vinaigrette seems too thick a splash of water until the correct consistency is reached.
Once the vegetables are cooked through, remove from the grill.
Mix the salad and add dressing to coat.
Once the fish is cooked, remove from the grill and serve.
Garnish with lemon and basil
2 servings
- Amount per serving
- Calories889
- % Daily Value *
- Total Fat 43.9g57%
- Saturated Fat 7.6g38%
- Cholesterol 86mg29%
- Sodium 949mg42%
- Total Carbohydrate 56.3g21%
- Dietary Fiber 8.9g32%
- Total Sugars 31.9g
- Protein 69.8g
- Calcium 25mg2%
- Iron 40mg223%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Baking fish whole is easy to do and helps add flavour and keep the fish from drying out. You can use any fresh fish available, just make sure you get he fish monger to gut and scale it first.
Pre heat the grill to medium, or 150 degrees.
Make sure the fish has been cleaned and all scales removed. Using a sharp knife, gently cut through the skin to mark the surface. This stops the fish curling up as it cooks.
Use scissors to remove and trim the fins and tail.
Season the inside and outside of the fish with salt and pepper. Place two slices of lemon and a few bits of parsley inside the fish, and place on a baking tray lined with baking paper.
Leave in the fridge until ready to cook.
Trim the zucchini ends and slice them at an angle into chunky rounds.
Cut the peppers in half and remove the seeds, then cut them into quarters or large chunks.
Peel the onion whole, and slice into rounds
You can cook the vegetables in a hot oven, under the grill or on a BBQ. We are cooking on a griddle on a gas hob to get a charred flavour and look. Heat the griddle until nearly smoking.
Season the vegetables with salt and dried thyme, and drizzle with olive oil. Mix well to coat the vegetables.
Carefully place the Vegetables on the griddle and leave to colour, before turning to cook the other side.
Once the vegetables are cooking, remove the fish from the fridge, drizzle with olive oil and place under the grill.
Remove the leaves from the radicchio and baby gem, wash under cold water. Pat dry and cut or tear into small pieces.
Add the herb leaves, pine nuts, orange segments and olives. Chop the tomatoes and crumble the feta and add to the leaves.
Combine the shallots and vinegar in a bowl with a pinch of salt and add, the honey, mustard and oil.
Whisk to combine and emulsify. If the vinaigrette seems too thick a splash of water until the correct consistency is reached.
Once the vegetables are cooked through, remove from the grill.
Mix the salad and add dressing to coat.
Once the fish is cooked, remove from the grill and serve.
Garnish with lemon and basil
Recent Comments