Spanish fish salad with chilli caper dressing

Cooking Fish Spanish fish salad with chilli caper dressing

Discover this salad from around the globe — its filling, fabulous and packed with vegies.

Lables: Egg free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Make dressing: Whisk oil, vinegar, chilli and garlic in a bowl. Stir in capers and parsley. Season with salt and pepper.
  2. Heat a barbecue or chargrill over high heat. Spray capsicum with oil. Cook, in batches, for 3 to 4 minutes each side or until skin is blistered and black. Transfer to a snap-lock bag. Seal. Set aside for 15 minutes. Peel or rub skin from capsicum.
  3. Meanwhile, spray eggplant and zucchini with oil. Cook, in batches, for 2 to 3 minutes each side or until tender. Transfer to a plate. Spray onion with oil. Cook for 1 to 2 minutes each side or until just tender. Transfer to a plate.
  4. Spray barbecue plate with oil. Heat on medium-high heat. Season fish with salt and pepper. Cook for 2 to 3 minutes each side or until cooked through.
  5. Arrange capsicum, eggplant, zucchini, onion and fish on a platter. Drizzle with chilli caper dressing. Serve with crusty bread.

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Olive oil cooking spray
2 red capsicums, quartered
4 baby eggplants, trimmed, halved lengthways
2 zucchini, thinly sliced lengthways
4 spring onions, trimmed, halved lengthways
600g firm white fish fillets, skin removed, cut diagonally into 5cm pieces
1 quantity chilli caper dressing
Crusty bread, to serve
1/3 cup olive oil
1/3 cup red wine vinegar
2 small red chillies, deseeded, finely chopped
2 garlic cloves, crushed
2 1/2 tbsp capers, chopped
1/4 cup chopped fresh flat-leaf parsley leaves

Adv

Autors
Preparation time
10
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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