This Monday night fish is as quick and easy as a flash fry and 10 minutes in the oven.
Ingredients
| 12 | Spring onions, trimmed |
| 1 | Olive oil, for brushing |
| 600 g | Fish steaks, 4 x 150g, or use fillets of firm-texture fish (Main) |
| 1 tsp | Turmeric |
| 2 Tbsp | Cider vinegar, approximately, for sprinkling |
| 250 g | Cherry tomatoes, halved |
| 1 | Garlic clove, finely chopped |
| 1 | Red chilli, deseeded and finely chopped, optional |
| ½ cup | Fresh herbs, roughly chopped, use parsley, coriander and mint |
| 2 Tbsp | Pitted green olives |
| 3 Tbsp | Extra virgin olive oil |
| 1 Tbsp | Red wine, or cider vinegar |
| 4 handfuls | Rocket leaves |
Directions
- Heat the oven to 190C. Place the spring onions in a shallow roasting dish lined with baking paper, brush with olive oil and season with salt and freshly ground black pepper. Place in the oven and roast for 10 minutes.
- Meanwhile, rub fish steaks with turmeric and quickly pan-fry on both sides until golden. Remove spring onions from the oven, place fish steaks on top, sprinkle with cider vinegar and return to the oven for a further 10 minutes or until fish is just cooked.
- Place the cherry tomatoes, chilli, garlic, fresh herbs and olives in a large bowl. Pour over the oil and vinegar and toss to combine. Just as you are about to serve, gently toss through the rocket leaves and serve with the baked fish and roasted spring onions.