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Barbecued fish with tomato and bean salad
Barbecued fish with tomato and bean salad
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Prep Time:
Cook Time:
15 minutes
Total Time:
15 minutes
Grill fish and veggies for a quick and tasty BBQ twist.
Ingredients:
  • 1 x 250g punnet cherry tomatoes, halved
  • 350g green beans, trimmed, halved
  • 2 drained anchovy fillets, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp balsamic vinegar
  • 40g (1/4 cup) pitted kalamata olives, thinly sliced
  • 20.00 gm cornflour
  • 400g firm white fish fillets, cut into 3cm pieces
  • 1 egg, lightly whisked
  • Lemon wedges, to serve
Instructions:
  • Heat up a barbecue flat plate or large frying pan on medium-high heat. Mix together tomato, beans, anchovy, garlic, vinegar, and half of the oil in a bowl. Season with salt and pepper to taste.
  • Transfer the tomato mixture to the flat plate and cook for 5 minutes, tossing occasionally, until the beans are tender-crisp and the tomato softens. Return the mixture to the bowl, add the olive, and toss to combine. Use a paper towel to wipe the flat plate clean.
  • Spread cornflour on a plate and season with salt and pepper. Coat the fish by pressing it into the seasoned cornflour, shaking off any excess. Dip the coated fish in egg. Heat the remaining oil on the flat plate and cook the fish for 2-3 minutes, turning once, until golden and fully cooked.
  • Spoon the tomato mixture into serving dishes. Place the fish on top and garnish with lemon wedges before serving.

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