Grilled Fish with Mediterranean Vegetables
- Preparation time:
- 10 mins minutse
- Cooking time:
- 20 mins minutes
- Serves:
- 1
Tired of leftovers that never get eaten? Try this delicious meal for one person
1 tblsp olive oil
Salt and pepper, to taste
4 cherry tomatoes
1 / 4 cup pitted kalamata olives
1 small zucchini, sliced thickly
1 clove garlic, crushed
25g baby spinach
1 tblsp tomato, cashew and parmesan dip
1 tblsp packaged breadcrumbs
180g firm and thick white fish fillet
Fresh herbs, to garnish
Ingredients
2 small potatoes, quartered1 tblsp olive oil
Salt and pepper, to taste
4 cherry tomatoes
1 / 4 cup pitted kalamata olives
1 small zucchini, sliced thickly
1 clove garlic, crushed
25g baby spinach
1 tblsp tomato, cashew and parmesan dip
1 tblsp packaged breadcrumbs
180g firm and thick white fish fillet
Fresh herbs, to garnish
Method
1. Combine potatoes and half the oil in a medium baking dish. Season with salt and pepper.
2. Cook in a hot oven (200C) for 10 minutes. Add remaining oil, tomatoes, olives, zucchini and garlic. Toss to combine. Cook for 10 minutes, or until vegetables are tender. Toss through spinach.
3. Meanwhile, combine dip and breadcrumbs in a small bowl. Place fish onto an oven tray.
4. Cook fish on one side under a medium to hot grill for 5 minutes. Turn fish over, press dip mixture over top. Cook for a further 5 minutes, or until topping is crisp and fish is cooked through.Notes
Tip: Serve on roasted veg, garnished with herbs. To make a change, you can use sun-dried tomato pesto instead of the tomato, cashew and parmesan dip used in this recipe. For more dinner ideas, check out this week's issue of New Idea, on sale now!
- Source:
- New Idea
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