Grilled Garfish with Cucumber and Tomato Salsa


Preparation time
10 minutes

Cooking time
5 minutes

4 people

2 packets x 200g Ferguson garfish fillets, thawed in the refrigerator overnight
2 tablespoons olive oil
Salt and pepper
1 Lebanese cucumber, diced
3 tomatoes, diced
1 tablespoon baby capers
2 tablespoons parsley, roughly chopped
Juice of 1 lemon

Grilled Garfish with Cucumber and Tomato Salsa

Preheat the grill to 200°C, and line a baking tray with foil. Drizzle half of the olive oil over the tray, and place the garfish fillets onto the tray. Sprinkle with salt and pepper, and place under the grill for 3 minutes.

Whilst the garfish is cooking, to a mixing bowl add the cucumber, tomato, capers, parsley, lemon juice, and remaining olive oil. Mix to combine.

To serve, divide the garfish fillets between four plates, and top with cucumber & tomato salsa.

(Dietary specifications: Gluten Free & Lactose Free.)