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Barbecued fish with grilled zucchini and lentil salad recipe
Barbecued fish with grilled zucchini and lentil salad recipe
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Quick and healthy fish dinner, ideal for busy weeknights.
Ingredients:
  • 42.00 gm fresh lemon juice
  • 18.20 gm extra virgin olive oil
  • 40.00 ml chopped fresh dill, plus extra, chopped, to serve
  • 4 x 125g firm white fish fillets
  • 2 large green zucchini, cut into 5mm-thick slices
  • 4 yellow squash, cut into 5mm-thick slices
  • 400g can no-added-salt lentils, rinsed, drained
  • 250g tomato medley mix, halved
  • 62.50 ml fresh continental parsley leaves, coarsely chopped
  • 20.00 ml baby capers, rinsed, drained, chopped
  • 20.00 ml white balsamic vinegar
  • Lemon wedges, to serve
Instructions:
  • In a shallow dish, mix 1 tablespoon of juice, 2 teaspoons of oil, and 1 tablespoon of dill. Add the fish and coat it in the marinade. Cover and let it marinate for 10 minutes.
  • Preheat a barbecue grill or chargrill pan to medium-high heat. Lightly coat zucchini and squash with olive oil. Grill fish for 2 minutes on each side until fully cooked. Remove and set aside. Then, grill squash and zucchini for 1 minute on each side until tender and charred.
  • In a large bowl, combine zucchini, squash, lentils, tomato, parsley, capers, balsamic vinegar, dill, lemon juice, and olive oil. Gently toss together. Divide the mixture among serving plates, top with fish, sprinkle with extra dill, and serve with lemon wedges.

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