Grilled fish with pan-braised yellow vegetables

Grilled fish with pan-braised yellow vegetables

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious Pescatarian
  • 15 minutes
  • 30 minutes
  • Woolworths Sauvignon Blanc-Sémillon 2006 (Winecorp)


  • 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

Cooking Instructions

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

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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