Ingredients
750g skinless yellowbelly fillets (If unavailable, other white flesh fish such as snapper or bream work well)
1 cup pitted black olives
1 bunch oregano leaves
4 cloves garlic
¼ cup grated Parmesan cheese
½ cup breadcrumbs
1 large zucchini
2 medium carrots, peeled
1 medium beetroot, peeled
1 bunch basil leaves
½ cup toasted walnuts, chopped
¼ cup feta, crumbled
2 oranges, diced
2 lemons, diced
1 bunch chives, snipped
¼ cup extra virgin olive oil
Sea-salt flakes and freshly-ground black pepper
Method
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Pat the fish fillets dry with paper towel. Combine the olives, oregano, garlic and Parmesan in a blender and puree until smooth. Mix in the breadcrumbs, then spread on top of the fish pieces. Cook gently on a non-stick BBQ mat on a moderate flat place until firm to touch.
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Spiralise the zucchini, carrots and beetroot, then toss with the basil, walnuts and feta. Arrange on a platter with the fish pieces. Mix the citrus, chives and oil, season generously with salt and pepper, then drizzle over.
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