Name: Grilled fish with tomato and olive salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 1 tsp finely grated lemon rind; 1 garlic clove, crushed; 36.40 gm olive oil; Olive oil spray; 4 x 200g firm white fish fillets (see note); 42.00 gm lemon juice; 3 roma tomatoes, thickly sliced; 187.50 ml pitted kalamata olives; 1/2 red onion, thinly sliced; 62.50 ml small fresh basil leaves; Cooked risoni, to serve

Grilled fish with tomato and olive salad

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Quick and healthy recipe ready in 30 minutes – perfect for busy days!

Ingredients:

1 tsp finely grated lemon rind
1 garlic clove, crushed
36.40 gm olive oil
Olive oil spray
4 x 200g firm white fish fillets (see note)
42.00 gm lemon juice
3 roma tomatoes, thickly sliced
187.50 ml pitted kalamata olives
62.50 ml small fresh basil leaves
Cooked risoni, to serve

Instructions:

In a shallow glass or ceramic dish, mix together lemon rind, garlic, and half of the oil. Season with salt and pepper. Add the fish fillets, ensuring they are coated evenly.
Prepare the barbecue plate by coating it with a light spray of oil. Heat it over medium-high heat. Grill the fish for 3 to 4 minutes on each side, or until it is fully cooked.
In a small jug, mix half the lemon juice with the remaining oil, season with salt and pepper. Arrange tomato, olives, onion, and basil on serving plates, drizzle with dressing, then drizzle fish with the remaining lemon juice. Serve salad with fish and risoni.

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