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Ingredients Jump to Instructions ↓

  1. 3/4 cup (225g) whole egg mayonnaise

  2. cooking oil spray

  3. 6 thick firm white fish fillets

  4. Tomato and caper paste

  5. cup (70g) tomato paste

  6. 2 cloves garlic, crushed

  7. 2 tablespoons fresh dill leaves

  8. 2/3 cup (100g) capers, rinsed, drained

  9. 2 teaspoons fennel seeds, toasted

  10. 1/3 cup (80ml) extra virgin olive oil

  11. 1 small red chilli, finely chopped

  12. NOTE: Suitable for fish, chicken, beef, lamb. Fish is best marinated for no more than 15 minutes. The recipe is best cooked just before serving.

Instructions Jump to Ingredients ↑

  1. For the tomato and caper paste, blend or process tomato paste, garlic, dill leaves, capers, fennel seeds, olive oil and chilli until almost smooth.

  2. Combine ¼ cup of the tomato and caper paste with the mayonnaise in a small bowl.

  3. Line an oven tray with foil, spray with the cooking oil spray.

  4. Place the fish on the prepared tray; spread the remaining tomato and caper paste on the top side of fish. Cook the fish under a preheated grill or covered barbecue until the flesh flakes and is just cooked through.

  5. Serve fish with a fresh green salad, lemon wedges and the mayonnaise mixture.

  6. Not suitable to freeze. Not suitable to microwave.

  7. Cook's note Firm white fish, such as barramundi, ling, perch, blue eye and swordfish can be used in this recipe.

  8. Photography by Brett Stevens.

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