Name: Olive-crusted yellowbelly with citrus
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
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

You might know the neighbouring towns of Parkes and Forbes as home to a world-class Elvis festival, or maybe for the notorious bushrangers who once roamed here, or even as the place where an enormous telescope helped broadcast the 1969 moon landing. For Fast Ed, though, it’s all about the food! Ed’s taking us on a trip through this stunning region to meet some of the local producers and, of course, he’s cooking up a storm along the way, with barbecued lamb chops with lazy caponata and olive-crusted Yellowbelly with Citrus both on the menu.

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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

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.

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.

For more recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!

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Barbecued fish burger

Whole barbecued snapper with salsa rossa

Barbecued whole snapper with oregano, potato and lemon

Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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Ingredients

Method

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