Name: Whole fish and vegetables with chilli basil butter sauce
Prep time: 15 min
Cook time: 55 min
Total time: 70 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; Chilli basil butter sauce; 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

Whole fish and vegetables with chilli basil butter sauce

Serves 4

Prep

15M

Cook

55M

Total

1H 10M

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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

Chilli basil butter sauce

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

2.To make chilli basil butter sauce; melt butter in small saucepan; stir in chilli, basil and juice until combined.

3.Score each fish three times both sides; brush all over with remaining oil. Cook fish on heated oiled grilled plate until just cooked.

4.Serve fish and vegetables drizzled with sauce.

We used bream in this recipe, but you can use any firm white fish. You can also use fillets instead of a whole fish, if preferred.
Note

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Ingredients

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