Grilled Fish on a Warm Salad of Green Beans, Fennel and Tomato
- 12 small vine-ripened tomatoes, halved and deseeded
- olive oil
- sea salt
- 400g green beans, blanched very briefly
- 2 fennel bulbs, sliced lengthways with core intact
- 6 hapuku, broadbill or kingfish steaks
- juice of a lemon
- zest of a lemon
- 2 tablespoons flat leaf parsley
- 2 cloves garlic
Finely chop each of the gremolata ingredients and combine.
Preheat the oven to 150ºC. Place the tomatoes in a roasting pan, drizzle with a little olive oil and sprinkle with salt. Roast for 45 minutes.
About 15 minutes before the tomatoes are ready, heat the barbecue or ridged grill and oil well. Grill the fennel slices until soft and well coloured.
The beans won’t take as long so add them when you turn the fennel. As the vegetables are done, place them in a large bowl. Add the tomatoes and toss with the gremolata. Season.
Brush the fish steaks with olive oil and season. Grill over a high heat until just cooked through.
Divide the warm salad between six plates and lay a piece of fish on top of each. Finish with a squeeze of lemon juice.