Barbecued Fish with Grilled Zucchini and Lentil Salad

Barbecued Fish with Grilled Zucchini and Lentil Salad

Ready in under 30 minutes, this healthy fish dinner is perfect for school nights. 

 

Preparation time - 15 minutes

Cooking time - 10 minutes

Serves - 4

 

What you will need:

  • 2 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 2 tbsp chopped fresh dill, plus extra, chopped, to serve
  • 4 x 125g firm white fish fillets
  • 2 large green zucchini, cut into 5mm-thick slices
  • 4 yellow squash, cut into 5mm-thick slices
  • 400g can no-added-salt lentils, rinsed, drained
  • 250g tomato medley mix, halved
  • 1/4 cup fresh continental parsley leaves, coarsely chopped
  • 1 tbsp baby capers, rinsed, drained, chopped
  • 1 tbsp white balsamic vinegar

How it's made:

Combine 1 tbsp juice, 2 tsp oil and 1 tsp dill in a shallow dish. Add fish and turn to coat. Cover and set aside for 10 minutes to marinate. 

Preheat a barbecue grill or chargrill pan on medium-high. Lightly spray zucchini and squash with olive oil. Grill fish for 2 minutes each side or until cooked through. Set aside. Add squash and zucchini to pan. Cook for 1 minute each side or until lightly charred and tender. 

Place zucchini and squash in a large bowl. Add lentils, tomato, parsley, capers, balsamic vinegar and remaining, dill, lemon juice and olive oil. Gently toss to combine. Divide among serving plates. Top with fish and sprinkle with extra dill. Serve with lemon wedges. 

 

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Have you made this recipe? Leave a comment below and let us know how it went.

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