Huffpost Taste

Grilled Fish with Pan-Braised Yellow Vegetables

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Grilled Fish with Pan-Braised Yellow Vegetables

Grilled Fish with Pan-Braised Yellow Vegetables
Provided by:
total prep

Ingredients

  • Sea salt and freshly ground black pepper
  • 4 7-8 ounce pieces fish fillets
  • 2 tablespoons lemon juice
  • 4 tablespoons hummus
  • A few sprigs of fresh oregano, to serve
  • FOR THE VEGETABLES:
  • 3 4 tablespoons olive oil
  • Sea salt and freshly ground black pepper
  • 2 3 cloves garlic, crushed
  • 1 onion, thinly sliced
  • 3 4 yellow peppers, quartered lengthwise
  • 1/2 pound pattypan squash
  • 2 corn cobs

Directions

  • Season the fish and moisten with lemon juice. Place on an oiled grill pan. Spread with hummus and set aside.
  • To braise the vegetables: Gently heat the olive oil. Add a little seasoning and crushed garlic. Add the onion, pepper and pattypan. Cover with oiled parchment paper and cook over a medium heat, stirring now and again, for 20 minutes or until almost softened. Slice the corn from the cobs and add to the pan. Cook for another 5 minutes, or until the vegetables are tender. Check seasoning.
  • To broil the fish: Slide the fish under a hot broiler and cook for about 5 minutes, until just done and nicely browned. Serve with the vegetables and fresh oregano.
  • Cook’s tip: Most fish fillets will do. Choose the freshest available on the day.