Mediterranean grilled tarakihi

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

with roasted 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 ROASTED VEGETABLES:

Cut the roasted capsicum into 1 cm cubes. Place onto an oven tray lined with baking paper with the steamed gourmet potatoes. Drizzle with oil and season with salt and pepper then bake in the preheated oven for 12 mins. Trim the ends off the green beans then cut in half. Cut the cherry tomatoes in half then sprinkle the cherry tomatoes and green beans over the capsicum and potato and cook for a further 10 mins.
2. TO COOK THE TARAKIHI:

Remove the tarakihi fillets from its packaging and pat dry with a paper towel. Cut fillets into 5 cm long pieces then season with salt and pepper. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once the pan is hot add the tarakihi fillets and a knob of butter. 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 roasted 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.