Grilled Fish with Herby Tomato Salsa
This recipe uses up all those half eaten jars of pesto and dressings from the fridge and cupboards. As with all these
recipes they can be played with, altered and refined depending on the ingredients you have at hand.
Serve with a green salad or green beans and new potatoes or chips.
Serves: 4-6 Prep time: 5 mins Cooking time: 12-15 mins
4-6 fish fillets, such as salmon, cod, haddock, ling, trout or mackerel
Olive oil for brushing For the Herby Tomato Salsa
1 tablespoon leftover pesto or herby dressings
100g cherry tomatoes, halved and quartered
2 tablespoons herbs such as basil, parsley or dill
1 clove garlic, peeled and crushed
1 tablespoon capers, rinsed and drained
2-3 tablespoon grated cheese
Pre-heat the grill. Brush a baking tray with oil and arrange the frozen fish fillets over the top.
Drizzle with oil and season. Cook for 6 minutes on one side, then carefully flip them over.
Meanwhile pull out any opened jars such as pesto or herby dressings.
Spoon into a bowl and mix in the chopped cherry tomatoes, chopped fresh herb, crushed garlic and capers.
Scatter the salsa over the fish fillets and sprinkle with grated cheese, return to the grill and continue to cook
for a further 6 minutes until the fish is cooked through and topping is bubbling.
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Image and recipe courtesy: lovefoodhatewaste.com