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Barbecued fish with tomato and bean salad

  • 0:15 Cook
  • 4 Servings


  • 1 x 250g punnet cherry tomatoes, halved
  • 350g green beans, trimmed, halved
  • 2 drained anchovy fillets, finely chopped
  • 1 garlic clove, crushed
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons olive oil
  • 40g (1/4 cup) pitted kalamata olives, thinly sliced
  • 2 tablespoons cornflour
  • 400g firm white fish fillets, cut into 3cm pieces
  • 1 egg, lightly whisked
  • Lemon wedges, to serve


  • 1
    Preheat a barbecue flat plate or large frying pan on medium-high. Combine the tomato, beans, anchovy, garlic, vinegar and half the oil in a bowl. Season with salt and pepper.
  • 2
    Add the tomato mixture to the flat plate. Cook, tossing occasionally, for 5 minutes or until the beans are tender crisp and the tomato softens. Return to the bowl. Add the olive to the tomato mixture and toss to combine. Wipe the flat plate clean with paper towel.
  • 3
    Place cornflour on a plate. Season with salt and pepper. Press fish into cornflour to coat. Shake off excess. Dip the fish in egg. Heat remaining oil on the flat plate. Cook fish, turning once, for 2-3 minutes or until golden and cooked through.
  • 4
    Divide the tomato mixture among serving dishes. Top with the fish and serve with lemon wedges.

Source: taste.com.au


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