Mediterranean grilled tarakihi

Name: Mediterranean grilled tarakihi
Cook time: 25 min
Yield: 4

with autumn vegetables and salsa verde

Ready in around 25 mins

RECIPE FACT:

Salsa verde literally means green sauce!

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210°C fan bake.
1. TO PREPARE AND COOK THE AUTUMN VEGETABLES:

Cut the capsicum in half and remove all the seeds then dice into 1 cm cubes. Trim the ends off the courgette then cut in half lengthways then cut into 2 cm halfmoons. Place onto an oven tray lined with baking paper with the steamed gourmet potatoes. Drizzle with oil and season with salt and pepper. Bake in the preheated oven for 12 mins. Cut the cherry tomatoes in half then sprinkle them over the capsicum and courgette 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 a paper towel and cut fillets into 5 cm long pieces. Season with salt and pepper. Heat a drizzle of cooking oil in a non-stick frying pan over a medium-high heat and once the pan is hot add the tarakihi fillets and cook on each side for 1-2 mins. Lift the tarakihi fillets out carefully using a fish slice. Return the pan to a medium heat then pour in the tomato ragu and bring up to a simmer and remove from the heat.
TO SERVE:

Divide the autumn vegetables between plates then top with fillets of tarakihi. Spoon over some tomato ragu, finishing with a dollop of salsa verde and a sprinkle of toasted almonds.