Recipe

Grilled fish and vegies with tartare dressing

Apr 27, 2013 2:00pm
  • 5 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Grilled fish and vegies
  • 2 medium potatoes, thickly sliced crossways
  • 1 medium red capsicum, thickly sliced
  • 1 medium zucchini, cut into ribbons
  • 1 medium red onion, cut into wedges
  • cooking oil spray
  • 4 150g firm white fish fillets, skin removed
  • 1 teaspoon mild paprika
  • 40 gram baby rocket leaves
  • salt, to taste
Tartare dressing
  • 2/3 cup sour cream
  • 1 teaspoon grated lemon zest
  • 1/4 cup lemon juice
  • 2 tablespoon chopped dill
  • 1汤匙切碎的酸豆,精疲力尽的感觉
  • 1 clove garlic, crushed
  • salt, to taste

Method

Grilled fish and vegies with tartare dressing
  • 1
    Preheat an oven grill on high. Spray vegetables with oil. Sprinkle fish with paprika.
  • 2
    Grill vegetables, in batches, 3-4 minutes each batch, or until tender and brown. Transfer to a heatproof bowl. Cool slightly. Add rocket and a pinch of salt; toss to combine.
  • 3
    Spray fish with oil. Grill 3-4 minutes, or until cooked and browned.
  • 4
    Meanwhile to make tartare dressing, combine all ingredients in a small glass bowl; season.
  • 5
    Spoon vegetable mixture onto serving plates. Top with fish and dressing. Serve.

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