Name: Spanish fish salad with chilli caper dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Cuisine: spanish
Ingredients: Olive oil cooking spray; 2 red capsicums, quartered; 500g eggplant; 2 zucchini, thinly sliced lengthways; 4 spring onions, trimmed, halved lengthways; 600g firm white fish fillets, skin removed, cut diagonally into 5cm pieces; 1 quantity chilli caper dressing; Crusty bread, to serve; 75.08 gm olive oil; 82.50 ml red wine vinegar; 2 small red chillies, deseeded, finely chopped; 2 garlic cloves, crushed; 50.00 ml capers, chopped; 62.50 ml chopped fresh flat-leaf parsley leaves

Spanish fish salad with chilli caper dressing

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Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Experience a global-inspired, hearty and vibrant veggie-packed salad.

Ingredients:

Olive oil cooking spray
2 red capsicums, quartered
500g eggplant
2 zucchini, thinly sliced lengthways
4 spring onions, trimmed, halved lengthways
600g firm white fish fillets, skin removed, cut diagonally into 5cm pieces
1 quantity chilli caper dressing
Crusty bread, to serve
75.08 gm olive oil
82.50 ml red wine vinegar
2 small red chillies, deseeded, finely chopped
50.00 ml capers, chopped
62.50 ml chopped fresh flat-leaf parsley leaves

Instructions:

Prepare the dressing by whisking together oil, vinegar, chili, and garlic in a bowl. Then, gently fold in capers and parsley, and season generously with salt and pepper.
Preheat a barbecue or chargrill to high heat. Lightly spray capsicum with oil and grill in batches for 3 to 4 minutes per side until the skin is blistered and blackened. Place the grilled capsicum in a sealed snap-lock bag and let it sit for 15 minutes. Peel off or rub the charred skin from the capsicum.
Spray eggplant and zucchini with oil and cook in batches for 2 to 3 minutes per side until tender. Transfer to a plate. Spray onion with oil and cook for 1 to 2 minutes per side until just tender. Transfer to a plate.
Prepare the barbecue plate by spraying it with oil and heating it over medium-high heat. Season the fish with salt and pepper, then cook each side for 2 to 3 minutes or until fully cooked.
Layer capsicum, eggplant, zucchini, onion, and fish on a platter, then generously drizzle with zesty chili caper dressing. Enjoy with a side of crusty bread.

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