Grilled Fish With Sun Dried Tomato Relish

Pre-heat the oven to 200 deg Celsius.

3 min

Lay a sheet of baking paper on a baking tray and grease it lightly with olive oil.

3 min

Lay the whole fish fillet on the baking sheet and rub the fish generously with the rest of the olive oil.Season with salt and pepper. I like to use Masterfoods Garlic Pepper whenever a recipe calls for salt and pepper.

3 min

Place the fish in an oven pre-heated to 200 deg Celsius for 15-20 minutes until fish is cooked. Do not overcook the fish. The standard, fan-forced or grill functions of the oven may be used.While the fish is cooking, lightly peel a piece of cucumber. About 150g large. Leave some skin on for a prettier appearance.

3 min

Cut the cucumber into strips and trim off the seeds. Retain the crunchy parts. Dice the cucumber strips. Set aside the cucumber dices in a bowl.Use only sun-dried tomatoes that are soaked in oil.

3 min

Remove the tomatoes from the jar and drain the excess oil.

3 min

Cut the tomatoes into small pieces.

3 min

Add the tomatoes to the cucumber.Stack 5 leaves of mint or basil together.

3 min

Roll up the stack of leaves. Using a pair of kitchen scissors, cut the herbs into fine strips.

3 min

Add them to the tomato mixture.

3 min

Add salt and pepper to taste, 1/2 teaspoon of sugar, 1 teaspoon of extra virgin olive oil, 1/2 teaspoon of balsamic vinegar and 1 teaspoon of toasted sesame seeds. Stir the tomato relish mixture well to combine.

3 min

Remove the fish from the oven.

3 min

Cut into servicing portions and place the relish on the top of the each fish fillet.

3 min

Garnish with sprigs of mint or basil.

3 min