Name: Chargrilled fish and vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 baby cauliflowers (500g), halved; 2 trimmed corn cobs (500g), cut into 2cm rounds; 400 gram baby carrots, trimmed; 2 tablespoon olive oil; 4 x 240g whole white fish; 80 gram butter; 2 fresh small red thai chillies, chopped finely; 1/3 cup firmly packed fresh basil leaves, shredded finely; 1 tablespoon lemon juice

Chargrilled fish and vegetables

Any white fish can be used for this chargrilled fish and vegetables recipe. An entire fish looks impressive on the plate, but you can also use smaller fillets. Either way you'll end up with a fresh, healthy and tasty result.

whole fish and vegetables with chilli basil sauce

Ingredients

4 baby cauliflowers (500g), halved

2 trimmed corn cobs (500g), cut into 2cm rounds

400 gram baby carrots, trimmed

2 tablespoon olive oil

4 x 240g whole white fish

80 gram butter

2 fresh small red thai chillies, chopped finely

1/3 cup firmly packed fresh basil leaves, shredded finely

1 tablespoon lemon juice

Method

1.Place vegetables and half the oil in large bowl; toss to combine. Cook vegetables on heated oiled barbecue until browned all over and cooked through.

2.Meanwhile, make chilli basil sauce by melting butter in small saucepan; adding chilli, basil and juice, and stirring until combined.

3.Score each fish three times both sides; brush all over with remaining oil. Cook fish on heated oiled barbecue until cooked as desired. Serve fish and vegetables drizzled with sauce.

We used whole bream in this recipe, but you can use any whole white fish.
Note

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Ingredients

Method

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