We try to eat fish at least once a week and one dish that is simple to make but absolutely delicious is fish with charred Mediterranean vegetables. This is ideal if you want something yummy with only about half an hour to prepare and cook.
1 red capsicum, thickly sliced
2 zucchini, sliced lengthways
1 Spanish onion, cut into wedges
2 tbs olive oil
2 cloves garlic, finely chopped
Kalamata olives
1 tbs balsamic vinegar
2 tbs parsley, roughly chopped
½ cup basil, roughly chopped
Juice of ½ a lemon
400g swordfish or red emperor (you want a fleshy fish rather than a flaky one)
Preheat the grill to high. Place capsicum, zucchini and onion in a bowl with half the oil and toss to coat. Cook on the grill plate for three minutes on each side, or until charred and slightly wilted. Return vegetables to the bowl. Add garlic, olives, balsamic vinegar, parsley, basil, lemon juice and remaining oil, and toss. Cover with cling wrap and set aside. (By covering the vegetables, you allow them to soften.)
Heat some oil in a pan and fry the fish for a couple of minutes on each side, or until cooked. Rest the fish, covered with foil, for approximately half the cooking time.
Serve with the charred vegetables and lemon wedges.