Grilled Gurnard Recipe With Mediterranean Vegetables

🧂 Ingredients

• 4 large fillets Gurnard

  skin on, bones removed (See note below)
• 1 medium Eggplant / aubergine

  cut into 1cm rounds
• 1 Red capsicum / bell pepper

  cut off the sides
• 1 Yellow capsicum / bell pepper

  cut off the sides
• 1 Red onion

  cut into 1cm rounds
• 6 stalks Asparagus

  trimmed
• 2 Courgettes / zucchihi

  cut length ways into 1cm strips
• Olive oil
• ½ teaspoon Dried oregano
• Salt and pepper to season
• 1 Lemon

  cut in half
• 30 g Fresh basil

  (Plus a little extra to garnish)
• 30 g Fresh parsley
• 30 g Fresh mint leaves
• 3 cloves Garlic
• 2 teaspoon Baby capers
• 1 teaspoon Dijon mustard
• 4 Anchovy fillets
• 30 ml Red wine vinegar
• 100 ml Olive oil
• Pinch of salt

  Season to taste

Instructions

• 1 Place all the salsa verde ingredients into a mini chopper and blend until well
  combined and smooth. Chill in the fridge until required.
• 2 Preheat the BBQ to high.
• 3 Prepare the vegetables and season with dried oregano, olive oil, salt and
  pepper.
• 4 BBQ the vegetables until charred and cooked through. Remove and keep warm.
• 5 Using paper towels pat any moisture from the fish fillets, rub with a little oil
  and season with a pinch of salt.
• 6 Place the fillets skin side down onto the hot BBQ and let the skin crisp
  (approx. 4 minutes). Then turn to grill the other side for another 1-2 minutes.
  Once cooked, remove and allow to rest.
• 7 Place the lemon halves onto the BBQ to grill until charred, 2-3 minutes.
• 8 Arrange the grilled vegetables onto a platter, and place the fish on top. Spoon
  some salsa verde over the vegetables and fish. Garnish with the char-grilled
  lemon and fresh basil leaves. Serve and enjoy.

Nutrition Info