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Ingredients

1 teaspoon finely grated lemon rind
1 garlic clove, crushed
2 tablespoons olive oil
Olive oil spray
4 x 200g firm white fish fillets (see note)
2 tablespoons lemon juice
3 roma tomatoes, thickly sliced
3/4 cup pitted kalamata olives
1/2 red onion, thinly sliced
1/4 cup small fresh basil leaves
Cooked risoni, to serve

Method

Step 1 Combine the lemon rind, garlic and half the oil in a shallow glass or ceramic dish. Season with salt and pepper. Add the fish fillets. Turn to coat evenly.
Step 2 Spray a barbecue plate with oil. Heat on medium-high heat. Cook fish for 3 to 4 minutes each side or until cooked through.
Step 3 Meanwhile, combine half the lemon juice with the remaining oil in a small jug. Season with salt and pepper. Arrange tomato, olives, onion and basil on serving plates. Drizzle with dressing. Drizzle fish with remaining lemon juice. Serve salad with fish and risoni.

Grilled fish with tomato and olive salad

How to make Grilled fish with tomato and olive salad

Ingredients

Method