Grilled Fish with Pan-Braised Yellow Vegetables

Grilled Fish with Pan-Braised Yellow Vegetables

Provided by: TASTE

45 mins total 15 mins prep Full Screen

Servings

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.

• Filed under:
• Vegetable,
• Fish,
• Bean & Legume,
• Broiling,
• Easy,
• Healthy,
• Main Dish,
• Dinner

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