Mediterranean grilled fish

Name: Mediterranean grilled fish
Cook time: 20 min
Yield: 4

with vegetable bake and salsa verde

Ready in around 20 mins

RECIPE FACT:

Salsa verde literally means green sauce!

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat oven to 210°C fan bake
1. TO PREPARE AND COOK THE MEDITERRANEAN VEGETABLE BAKE:

Cut the capsicum in half and remove all the seeds. Cut in half again and dice into 1 cm cubes. Trim the ends of the courgette then cut in half lengthways. Cut into 2 cm halfmoons. Place into an oven dish with the steamed potatoes. Drizzle with oil and season with salt and pepper. Bake in the preheated oven for 12 mins. Cut the cherry tomatoes in half. Pour the tomato ragu over the capsicum and courgette and sprinkle over the cherry tomatoes and cook for a further 10 mins.
2. TO COOK THE TARAKIHI:

Remove the tarakihi fillets from its packaging and rinse under cold water. Pat dry with paper towel and cut fillets into 5 cm long pieces. Season with salt and pepper. Heat 1 tbsp of cooking oil in a non-stick frying pan over a medium-high heat and once the pan is hot add the fish fillets and cook on each side for 1-2 mins. Lift the fish fillets out carefully using a fish slice.
TO SERVE:

Divide the Mediterranean vegetables between plates, top with fillets of tarakihi a dollop of salsa verde and finish with a sprinkle of toasted almonds.