Stay well fed with this inspiring grilled fish meal idea – ready in half an hour!
Ingredients
- 3 zucchinis
- 2 Japanese eggplants
- 3 roma tomatoes
- 1 red onion
- 1 red capsicum
- 80ml (1/3 cup) olive oil
- 8 sprigs thyme
- 4 snapper fillets, skin on, pin-boned
- 80g pitted kalamata olives
- 2 tablespoons red wine vinegar
- 1/4 bunch basil
Method
- Step 1Preheat a barbecue to medium–high. Cut zucchinis, eggplants and tomatoes in half lengthwise. Cut onion into 6 wedges. Cut capsicum in half, remove seeds, cut into 2cm-wide strips, then combine with other vegetables in a large bowl. Drizzle with 2 tablespoons oil. Strip leaves from 4 thyme sprigs into bowl, season with salt and pepper, then toss well to coat.
- Step 2Cook capsicum for 2 minutes each side or until tender and slightly charred. Cook remaining vegetables for 3 minutes each side, then transfer all vegetables to a chopping board.
- Step 3Place fish on a tray, drizzle with remaining 2 tablespoons oil, then strip leaves from remaining thyme sprigs over fish. Cook fish for 2 minutes each side or until just cooked through. Set aside to rest for 5 minutes.
- Step 4Meanwhile, halve tomatoes, cut zucchinis and eggplants into 3cm pieces, then transfer all vegetables to a large bowl with olives. Drizzle with vinegar and remaining oil. Tear over basil leaves and toss gently to combine.
- Step 5Divide vegetables among plates and top with fish to serve.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2400 kj
Energy
26g
Fat Total
5g
Saturated Fat
5g
Fibre
73g
Protein
210mg
Cholesterol
510.68mg
Sodium
5g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Sophia Young
- Image credit: Andy Lewis
- Publication: MasterChef
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