Grilled fish with peperonata recipe
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To Prep: 0:30 | INGREDIENTS: 10 | DIFFICULTY: EASY | SERVINGS: 4
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 teaspoons red wine vinegar
4 (150g each) firm white fish fillets
1/4 cup fresh basil leaves
Roasted potatoes, to serve
Heat 60ml (1/4 cup) of the oil in a large ovenproof frying pan over medium-high heat. Add the combined capsicum and onion. Reduce heat to medium-low. Cook, covered, stirring occasionally, for 10 minutes. Add the tomato and garlic and cook, stirring occasionally, for 10 minutes or until the capsicum is very tender. Stir in the vinegar.
Meanwhile, heat the remaining oil in a large non-stick frying pan over high heat. Season the fish. Cook the fish for 1 minute each side. Transfer to a plate.
Preheat grill on high. Place the fish on top of the capsicum mixture. Cook under the grill for 5 minutes or until cooked through. Sprinkle with basil. Serve with potatoes.
Australian Good Taste - July 2013 , Page 36
Recipe by Alison Adams
Photography by Sam McAdam-Cooper
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Posted by Eiman Baidoon
Labels: Grilled Fish