Grilled fish with capers and tomatoes served with brown rice and Kailan
Recipe for 250 gm barramundi or other white fish
Marinade:
1 tbsp olive oil
1 tbsp lemon
2 garlic cloves crushed
Pinch of cracked pepper and sea salt
Fish sauce:
1/4 cup olive oil
2 cloves of garlic
1 tbsp lemon
1 tsp caper
1 tsp sea salt
1/2 tsp cracked black pepper
1/2 tsp red chilli flakes
6 cherry tomatoes
Make sure you choose fish which has been sustainably sourced. Marinade it for at least one hour or more. If you can, do try to marinade the fish first thing in the morning and leave it covered in the fridge. Pour the olive oil on an oven tray and place the fish on it with the fish sauce over it and grill it for 10 mins, 5 mins on each side. This can vary according to the thickness of the fish so do keep that in mind and check the fish if it is done after the first five minutes.
You can serve this fish with brown rice and stir fried pak choy or kailan and if you don’t have access to chinese vegetables then you can have it with kale or spinach cooked with some garlic and olive oil.