Grilled Fish & Warm Capsicum Salad

Name: Grilled Fish & Warm Capsicum Salad
Prep time: PT10.00M
Cook time: PT20.00M
Total time: PT30.00M
Yield: 4.00
Ingredients: 2 tbsps Extra Virgin Olive Oil; 2 Small yellow capsicums; 1 Red Onion; cut into wedges; 250 g Baby roma tomatoes; 2 Level teaspoons Garlic paste; 2 Level teaspoons Red Wine Vinegar; 1 pkt MAGGI Chicken Chasseur Recipe Base; 4 Fillets Firm white fish fillets; 0.25 cup Fresh Basil

30Min

Easy

Ingredients

4 4 fish fillets for 4 servings

2 tbsps

Extra Virgin Olive Oil

Small yellow capsicums

Red Onion, cut into wedges

250 g

Baby roma tomatoes

2 Level teaspoons

Garlic paste

2 Level teaspoons

Red Wine Vinegar

1 pkt

MAGGI Chicken Chasseur Recipe Base

4 Fillets

Firm white fish fillets

0.25 cup

Fresh Basil

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Nutrition Value

Energy

319.41 kcal

Protein

28.75 g

Carbohydrates

15.24 g

Fats

11.31 g

Information per serving

Step1

20 Min

Heat 1 tbsp oil in a large ovenproof frying pan over medium-high heat. Add combined capsicum and onion. Reduce heat to medium-low. Cook, covered, stirring occasionally, for 10 minutes. Add tomato and garlic and cook, stirring occasionally, for 10 minutes or until the capsicum is very tender. Stir in vinegar.

Step2

3 Min

Meanwhile, heat remaining oil in a large non-stick frying pan over high heat. Coat fish in MAGGI® Recipe Base. Cook fish for 3 minutes each side; or until fish is cooked to your liking.

Step3

1 Min

Serve fish with warm capsicum salad; sprinkle with basil. Serve.

Step1 of 3

Step2 of 3

Meanwhile, heat remaining oil in a large non-stick frying pan over high heat. Coat fish in MAGGI® Recipe Base. Cook fish for 3 minutes each side; or until fish is cooked to your liking.