Grilled Garfish Fillets with Tomato, Caper & Basil Salad
Ingredients
200gm Angelakis Garfish Fillets
1 tbls Plain Flour
Olive Oil, for cooking
2 Punnets Cherry Tomatoes
1 Cup Snow pea Tendrils or Rocket leaves
2 tbls Baby Capers, drained
10 Basil Leaves, shredded
3 tbls Olive Oil
2 tbls Red Wine Vinegar
Sea Salt
Black Pepper, cracked
Method
Preheat oven to 180℃, place half of the cherry tomatoes on a baking tray lined with baking paper and lightly drizzle the tomatoes with olive oil, bake in the oven until lightly roasted, allow to cool.
Dice the remaining cherry tomatoes and place in a small bowl, add the snow pea tendrils, baby capers and shredded basil leaves. Add the olive oil and red wine vinegar, season with sea salt and cracked black pepper, gently toss.
Heat a large nonstick frypan over a medium heat, season the garfish fillets with a little sea salt and lightly dust with the flour. Add a splash of olive oil to the pan, place the garfish fillets in the pan skin side down and cook for one minute, gently turn & cook for a further minute.
Remove the fish from the pan and arrange on plates, spoon over the tomato & basil salad and top with the roasted cherry tomatoes.
Serve with green salad leaves