Name: Grilled fish and vegies with tartare dressing
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
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 tablespoon chopped capers, drained; 1 clove garlic, crushed; salt, to taste

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 tablespoon chopped capers, drained

1 clove garlic, crushed

salt, to taste

Method

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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Ingredients

Method

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