Mains

Fish Fillets with Char-Grilled Vine Sweet Minicaps® Baby Capsicums

Fresh is best! Partner the best produce with the fish of your choice.

Serves 4.
Prep Time: 15 minutes.
Cooking Time: 15 minutes.

Ingredients

• 2 x 200g tubs char-grilled Vine Sweet Minicaps® baby capsicums, drained, stalks removed, seeded and cut into thick strips lengthways
• 1 bunch Broccolini® baby broccoli
• 2 medium red onions, cut into thin wedges
• Small handful flat leaf parsley leaves
• 4 x 180g white fish fillets, such as swordfish, blue eye or ling
• 3 tbsp olive oil
• Salt and black pepper

Cooking Instructions

• Brush the fish fillets with oil and season with salt and black pepper.
• Pan-fry or char-grill the fish until cooked through. (For thick fillets fry for 7 minutes on one side then 5 on the other. Cook thinner fillets for 4-5 minutes on each side.)
• Meanwhile, heat the remaining oil in a frying pan over medium heat and gently fry the onion wedges until softened and golden. Add the char-grilled Vine Sweet Minicaps® baby capsicums and heat through.
• Cut the florets off the Broccolini® baby broccoli and cut the stalks into 2cm pieces. Cook the stalks in boiling, salted water for 2 minutes, adding the florets for the last 30 seconds.
• Drain well, then add to the onion mixture with the parsley.
• Serve immediately with the fish fillets.