adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Grilled vegetables and snapper
Grilled vegetables and snapper
0 Likes
Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Whip up a delicious grilled fish dish in just 30 minutes!
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
  • 40.00 ml red wine vinegar
  • 1/4 bunch basil
Instructions:
  • Preheat the barbecue to medium-high heat. Halve the zucchinis, eggplants, and tomatoes lengthwise. Divide the onion into 6 wedges. Cut the capsicum in half, remove the seeds, and slice into 2cm-wide strips. Place all the vegetables in a large bowl. Drizzle with 2 tablespoons of oil, add the leaves from 4 thyme sprigs, season with salt and pepper, and toss to coat evenly.
  • Cook capsicum until tender and slightly charred, about 2 minutes per side. Cook remaining vegetables for 3 minutes per side. Transfer all vegetables to a chopping board.
  • Lay the fish on a tray and generously drizzle with the remaining 2 tablespoons of oil. Sprinkle the remaining thyme leaves over the fish. Cook the fish for 2 minutes on each side or until cooked through. Allow the fish to rest for 5 minutes before serving.
  • Halve the tomatoes, cut the zucchinis and eggplants into 3cm pieces, and combine them in a large bowl with olives. Drizzle with vinegar and the remaining oil, tear over basil leaves, and gently toss to combine.
  • Plate the vegetables evenly among serving plates and then elegantly place the fish on top before serving.

Similar Recipes