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Grilled Fish & Warm Capsicum Salad

(0)
30Min
Easy

Ingredients

4 4 fish fillets for 4 servings

This dish was made for 4

ingredient_quantity
recipe ingredient
2  tbsps
Extra Virgin Olive Oil
2 
Small yellow capsicums
1 
Red Onion, cut into wedges
250  g
Baby roma tomatoes
2  Level teaspoons
Garlic paste
2  Level teaspoons
Red Wine Vinegar
1  pkt
MAGGI Chicken Chasseur Recipe Base
4  Fillets
Firm white fish fillets
0.25  cup
Fresh Basil
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Nutrition Value

Energy
319.41 kcal
Protein
28.75 g
Carbohydrates
15.24 g
Fats
11.31 g
Information per serving

Instruction

30 Minutes

  • Step1

    20 Min
    Heat 1 tbsp oil in a large ovenproof frying pan over medium-high heat. Add combined capsicum and onion. Reduce heat to medium-low. Cook, covered, stirring occasionally, for 10 minutes. Add tomato and garlic and cook, stirring occasionally, for 10 minutes or until the capsicum is very tender. Stir in vinegar.

  • Step2

    3 Min
    Meanwhile, heat remaining oil in a large non-stick frying pan over high heat. Coat fish in MAGGI® Recipe Base. Cook fish for 3 minutes each side; or until fish is cooked to your liking.

  • Step3

    1 Min
    Serve fish with warm capsicum salad; sprinkle with basil. Serve.
Grilled Fish & Warm Capsicum Salad

Step1 of 3

Heat 1 tbsp oil in a large ovenproof frying pan over medium-high heat. Add combined capsicum and onion. Reduce heat to medium-low. Cook, covered, stirring occasionally, for 10 minutes. Add tomato and garlic and cook, stirring occasionally, for 10 minutes or until the capsicum is very tender. Stir in vinegar.

Grilled Fish & Warm Capsicum Salad

Step2 of 3

Meanwhile, heat remaining oil in a large non-stick frying pan over high heat. Coat fish in MAGGI® Recipe Base. Cook fish for 3 minutes each side; or until fish is cooked to your liking.

Grilled Fish & Warm Capsicum Salad

Step3 of 3

Serve fish with warm capsicum salad; sprinkle with basil. Serve.

Recipe PDF

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