Barbecued fish with warm tomato salad

Barbecued fish with warm tomato salad

Ingredients (serves 4):

  • 4 (±800g in total) hake fillets
  • 2 punnets cherry tomatoes, halved
  • 1 red onion, thinly sliced
  • Olive oil cooking spray
  • 1/3 cup fresh parsley leaves
  • 1 tablespoon extra-virgin olive oil
  • Mixed salad leaves, to serve
  • Lemon wedges, to serve

 

Method:

  1. Spray fish, tomatoes and onion with oil. Season with salt and pepper. Set aside for 5 minutes.
  2. Preheat barbecue plate on medium-high heat.
  3. Cook fish for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover and keep warm.
  4. Increase heat to high. Cook onion and tomatoes for 1 to 2 minutes or until warmed through. Toss with parsley and oil. Season with salt and pepper.
  5. Serve fish with warm tomato salad, mixed salad leaves and lemon wedges.

 

Nutritional value:

  • Energy 1156kJ
  • Fat saturated 2.30g
  • Fat Total 9.70g
  • Carbohydrate sugars – 0
  • Carbohydrate Total 4.60g
  • Dietary Fibre 2.60g
  • Protein 42.30g
  • Cholesterol 126.00mg
  • Sodium 124mg         
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