White Fish with Sweetcorn and Tomato Relish

    White Fish with Sweetcorn and Tomato Relish

    13saves
    1hr5min


    16 people made this

    About this recipe: This is a great dish for any firm fish, such as halibut or seabass. It's essentially a summer dish since it's best to use very flavourful, ripe tomatoes.

    Ingredients
    Serves: 3 

    • 120ml extra virgin olive oil
    • 1 sprig fresh rosemary, leaves stripped and finely chopped
    • 900g halibut or seabass
    • For the relish
    • 60ml extra virgin olive oil
    • 1 large onion, minced
    • 300g cherry tomatoes, halved
    • 2 corn on the cobs, kernels cut off
    • 2 cloves garlic, minced
    • 1 sprig fresh rosemary, leaves stripped and finely chopped
    • 2 teaspoons sea salt, or to taste
    • salt and black pepper to taste

    Method
    Prep:35min  ›  Cook:30min  ›  Ready in:1hr5min 

    1. To make the marinade, place 120ml olive oil and 1 sprig of rosemary into a resealable plastic food bag. Add the halibut, seal the bag, and turn gently to evenly coat the fish. Refrigerate for 1 hour.
    2. Preheat oven to 230 C / Gas 8.
    3. Pour 60ml olive oil into an oven-safe frying pan.Add onion, cherry tomatoes, sweetcorn, garlic, chopped rosemary and salt.
    4. Place frying pan in preheated oven, and cook until vegetables are soft, 20 to 30 minutes.
    5. Preheat the barbecue for high heat and lightly oil the grate.
    6. Place the fish on the grate and season with salt and pepper to taste. Cook, turning once, until fish is opaque and flakes easily with a fork, about 5 minutes each side depending on thickness. Place the fish on a serving platter, and top with corn and tomato relish.

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