This recipe uses up all those half eaten jars of pesto, cheese 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.
Ingredients: serves 4 - 6
Grilled Fish:
1 per person fillet of fish (choose from a variety of fish such as salmon, haddock or mackerel.)
olive oil (for brushing)
Tomato Salsa:
1 tbsp pesto (or herby dressings)
100 g cherry tomatoes (quartered)
2 tbsp herbs (such as basil, parsley or dill)
1 garlic clove (peeled and crushed)
1 tbsp capers (drained and rinsed)
2 or 3 tbsp cheese (grated)
Method: Grilled Fish:
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, and then carefully flip them over.
Tomato Salsa:
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.
To serve: Serve with a green salad or green beans and new potatoes or chips.
Recipe tips: Your local fishmonger, deli or supermarket counter can provide you with the exact amount of fish you need.
