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Grilled fish with peperonata
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Caramelize bell peppers for a flavor-packed sauce to pair with juicy fish.
Ingredients:
  • 80ml (1/3 cup) extra virgin olive oil
  • 2 small yellow capsicums, seeded, coarsely chopped
  • 2 red capsicums, seeded, coarsely chopped
  • 1 red onion, halved, cut into thin wedges
  • 250g baby roma tomatoes, halved lengthways
  • 3 garlic cloves, thinly sliced
  • 2 tsp red wine vinegar
  • 4 (150g each) firm white fish fillets
  • 62.50 ml fresh basil leaves
  • Roasted potatoes, to serve
Instructions:
  • In a large ovenproof frying pan, heat 60ml (1/4 cup) of oil over medium-high heat. Add capsicum and onion, cover, and cook on medium-low heat for 10 minutes, stirring occasionally. Add tomato and garlic, and cook for an additional 10 minutes until capsicum is very tender. Stir in vinegar before serving.
  • Heat the remaining oil in a large non-stick frying pan over high heat. Season the fish, then sear each side for 1 minute. Transfer to a plate.
  • Preheat the grill to high heat. Lay the fish over the capsicum mixture and grill for 5 minutes or until cooked. Garnish with freshly chopped basil and serve with potatoes.

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