TREVALLA IN VINE LEAVES WITH ALL THE GREENS

Preparation time 10 mins Cooking time 15 mins Serves 4

4 x 180g trevalla fillets, skin off Sea-salt flakes and freshly ground

black pepper, to season

4 sprigs thyme, plus extra, to serve 16 vine leaves

1/2 cup extra virgin olive oil 4 cloves garlic, sliced

1/4 cup green olives, chopped 2 tsp capers, chopped

1 bunch kale, torn

1 cup green beans, trimmed 1 long green chilli, seeded and

chopped

2 cups baby spinach leaves 2 Tbsp pistachios, chopped 2 Tbsp pepitas, chopped 2 Tbsp pesto

Lime wedges, to serve

STEP 1 Season trevalla fillets lightly, then top with thyme. Wrap each fillet in 4 vine leaves, then set aside for 10 minutes. Drizzle with half of the oil, then cook on a moderate barbecue flat plate for 10 minutes, turning several times.

STEP 2 Meanwhile, heat a large heavy-based frying pan, then cook garlic, olives and capers in remaining oil for 2 minutes, until fragrant. Add kale, beans, chilli and spinach, and cook until leaves are wilted. Fold in pistachios, pepitas and pesto. Unwrap fish, garnish with extra thyme and serve with vine leaves, fried greens and lime wedges.