Herbed BBQ fish

Healthy Food Guide (Australia) - - FRONT PAGE -

Serves 4 Cost per serve $5.75 Hands-on time 15 min Cook­ing time 20 min

gluten free dairy free di­a­betes friendly 350g kipfler potatoes, scrubbed, thinly sliced (see Note) 2 bunches as­para­gus, trimmed 1 x 175g pun­net mini

cap­sicums, seeded, quar­tered ½ cup coarsely chopped

flat-leaf pars­ley ½ cup chopped co­rian­der 1 gar­lic clove, crushed 1 long red chilli, seeded, sliced 1 ta­ble­spoon red wine vine­gar 2 ta­ble­spoons olive oil 4 x 150g firm white fish fil­lets 120g mixed baby spinach

and red beet­root leaves 1½ ta­ble­spoons lemon juice,

plus lemon wedges, to serve 1 Heat a bar­be­cue hot­plate (or grill pan) to medium-high. Grill potato slices, turn­ing, for 6–8 min­utes, or un­til charred and ten­der. Re­move and set aside. Grill as­para­gus and cap­sicums, turn­ing, for 5 min­utes, or un­til slightly charred and just ten­der. 2 Mean­while, com­bine pars­ley, co­rian­der, gar­lic, chilli, vine­gar and oil in a small bowl. Set aside. 3 Re­heat bar­be­cue hot­plate to medium-high. Spray the fish with olive oil on both sides, and grill

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