Ingredients

Method

• sea salt and freshly ground black pepper
• 4 x 200 g portions fish fillets
• 4 T hummus
• a few sprigs of fresh oregano, to serve
For the vegetables
• 3-4 T olive oil
• sea salt and freshly ground black pepper
• 2-3 cloves garlic, crused
• 1 onion, thinly sliced
• 3-4 yellow peppers, quartered lengthways
• 200 g yellow pattypans, sliced across
• 2 corn cobs

Method

Ingredients

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 greaseproof 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 grill the fish: Slide the fish under a hot grill 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.
Per serving: 1697.8kJ, 33.5g protein, 20.1g fat, 17g carbs