Don’t limit the barbie to meat – give fish and vegies a sizzle to create this delicious dish in a flash.
Ingredients
- 1 x 250g punnet cherry tomatoes, halved
- 350g green beans, trimmed, halved
- 2 drained anchovy fillets, finely chopped
- 1 garlic clove, crushed
- 1 teaspoon balsamic vinegar
- 2 tablespoons olive oil
- 40g (1/4 cup) pitted kalamata olives, thinly sliced
- 2 tablespoons cornflour
- 400g firm white fish fillets, cut into 3cm pieces
- 1 egg, lightly whisked
- Lemon wedges, to serve
Method
- Step 1Preheat a barbecue flat plate or large frying pan on medium-high. Combine the tomato, beans, anchovy, garlic, vinegar and half the oil in a bowl. Season with salt and pepper.
- Step 2Add the tomato mixture to the flat plate. Cook, tossing occasionally, for 5 minutes or until the beans are tender crisp and the tomato softens. Return to the bowl. Add the olive to the tomato mixture and toss to combine. Wipe the flat plate clean with paper towel.
- Step 3Place cornflour on a plate. Season with salt and pepper. Press fish into cornflour to coat. Shake off excess. Dip the fish in egg. Heat remaining oil on the flat plate. Cook fish, turning once, for 2-3 minutes or until golden and cooked through.
- Step 4Divide the tomato mixture among serving dishes. Top with the fish and serve with lemon wedges.
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1056 kj
Energy
14g
Fat Total
3g
Saturated Fat
4g
Fibre
21g
Protein
110mg
Cholesterol
308.38mg
Sodium
2g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
Notes
To make this gluten free, use a gluten-free cornflour – check the ingredients.
- Author: Kim Meredith
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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