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Grilled fish with cauliflower in green herb butter


From Martin Bosley  

Time: 35 minutes
Makes: 4
Costs: $22

For the butter:
6 sprigs of curly parsley
6 sprigs of oregano or marjoram
2 garlic cloves
100 g unsalted butter
1 tbsp white wine vinegar

For the Cauliflower Salad:
1 cauliflower
3 tbsp green herb butter

For the Fish:
4 Fish fillets
8 tbsp olive oil
1 lemon

For the butter:
Finely chop the the parsley leaves, oregano and garlic.
Put the butter into a mixing bowl and soften it slightly, and beat in the herbs and white wine vinegar.
Season with freshly ground black pepper and a pinch of salt.
Lay a sheet of greaseproof paper out and spread the butter onto it.
Roll the butter into a log and keep it in the refrigerator until required.

For the Cauliflower Salad:
Break the cauliflower into florets while you bring a pot of salted water to the boil.
Add the cauliflower to the water and cook for 4-6 minutes, until the cauliflower is just tender.
Drain through a colander and transfer to a warmed mixing bowl.
Gently toss the hot cauliflower in the herb butter and serve while still warm.

For the Fish:
Place the fish fillets into a bowl and rub the olive oil and juice from the lemon into them and set aside for one hour.
Get the grill of the barbecue hot, season the fillets with salt and place on the bars of the grill.
Cook until the underside is golden brown then turn the fish over.
Cook the other side until the juices run clear. Depending on your barbecue, this could take 15 minutes for the fish to cook through.
Serve with the cauliflower salad and the herb butter.


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