Grilled fish and greens with caper & lemon salsa
Serving: 4
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Directions
- Heat the grill to high (around 220°C) then drizzle the fish, broccoli, beans and spring onions with olive oil and season well with salt and pepper.
- Put the vegetables in a large shallow baking tray (reserve the fish). Grill on high for 4 minutes.
- Meanwhile, for the salsa, trim the skin off half the lemon, slice into thin rounds, and then cut the rounds into small wedges, discarding any seeds. Put in a bowl. Finely chop the parsley and mix with the lemon and 3 tbsp. olive oil. Drain the capers, then add to the bowl with some salt and pepper and mix well.
- Add the fish on top of the veg, then grill for 4-5 minutes more (or longer, depending on the thickness of the fish fillets) until the fish is just cooked and the vegetables are soft and sweet.
- Squeeze over the remaining lemon and serve with the salsa.
- Serve with herby salted red skin thick cut fries.
Ingredients
- 4 Hake fillets
- 220 g tender stem broccoli
- 200 g trimmed green beans
- 1 bunch spring onions
- 3 tbsp extra-virgin olive oil, plus extra to drizzle
- 1 lemon
- Small bunch fresh parsley
- 1 tbsp capers in brine