- olive oil, for coating, greasing and drizzling
- sea-salt flakes and freshly ground black pepper
- 4 x 150–200 g portions yellowtail fillet, skin on
- 4 firm ripe red tomatoes, sliced horizontally
- 1 ball fresh mozzarella, torn
- 30 g rocket leaves
- balsamic glaze, for drizzling
Preheat the oven to 230°C.
Oil and season the fish then, using a ridged, cast-iron pan coated with cooking spray, sear, skin side down, until the skin is crisp. Transfer to an oiled baking tray, placing the fish skin side down.
Grill the tomato in the same pan, cut side down, for a few minutes, or until starting to char. Place, cut side up, on the oiled baking tray and top with the mozzarella.
Season and moisten with olive oil, then roast for 5 minutes, or until the fish is just cooked and moist, the tomato warm and the mozzarella starting to melt.
Plate the cooked fish. To each serving add the rocket leaves and 1 or 2 warm, cheesy tomatoes. Drizzle the balsamic glaze over the fish and moisten the leaves with a little olive oil.
Cook's tip: you can use any fish in stead of yellowtail - try hake or kingklip.
Per serving: 2536.3 kJ, 51.8 g protein, 42.6 g fat, 3.5 g carbs