Grilled Fish Fillets With Parsley Salad & Sun-dried tomatoes
35min
Easy
4
Ingredients
8 white fish fillets
Olive oil
Salt and freshly ground pepper
For the basil dressing
1 handful of fresh basil
600ml/1 pint olive oil
150ml/¼ pint rice wine vinegar
1 shallot, finely chopped
2 garlic cloves crushed
Salt and freshly ground pepper
For the parsley salad
4 handfuls Italian curly parsley and rukola, de-stalked
Worcestershire sauce
8 chopped sun-dried or blushed tomatoes
Parmesan cheese, slivers of
Method
First make the basil dressing. Whiz the basil with the oil, vinegar, shallot, garlic and seasoning in a blender or food processor. Keep aside.
Brush the fish fillets with olive oil and cook on a pre-heated grill pan until just cooked through. The fish should be golden on both sides and criss-crossed with markings from the grill pan. Season.
For the salad, toss the parsley and rukola in a little of the basil dressing, and sprinkle with a little Worcestershire sauce. Put a portion of parsley salad on each plate, sprinkle with a few pieces of sun-dried tomato and slivers of parmesan cheese.
Serve with rustic roast potatoes or quinoa.