Spanish fish salad with chilli caper dressing

Recipes / Fish

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

Recipe «Spanish fish salad with chilli caper dressing» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.