BBQ Fish w/ Mediterranean Veg & Salsa Verde

BBQ Fish Recipe

This is a fantastic warm weather BBQ fish recipe. You can make the Salsa Verde a day or two in advance if needed. Skin-on fish works really well for this recipe, but skin-off will be fine too. Use any vegetables that BBQ well.

Serves: Four.
Use a firm fish like Gurnard (pictured), Salmon or Tarakihi.


For the Salsa Verde

  • 30g fresh Basil
  • 30g fresh Parsley
  • 30g fresh Mint leaves
  • 3 cloves Garlic
  • 2 tsp baby Capers
  • 1 tsp Dijon Mustard
  • 4 Anchovy Fillets
  • 30ml Red Wine Vinegar
  • 100ml Olive Oil
  • Pinch of Salt, to taste

For the rest

  • 1 medium Eggplant, cut into 1cm rounds
  • 1 Red Capsicum, cut off the sides
  • 1 Yellow Capsicum, cut off the sides
  • 1 Red Onion, cut into 1cm rounds
  • 6 stalks Asparagus, ends trimmed
  • 2 Courgettes, cut length ways into 1cm strips
  • ½ tsp dried Oregano
  • Olive oil
  • Flaky Sea Salt and Freshly Cracked Black Pepper, to season
  • 4 large fillets of firm white fish fillets, skin on (optional)
  • 1 Lemon, cut in half
  • Fresh Basil leaves, to garnish
  • To make the Salsa Verde, place all the ingredients into a mini chopper/food processor and blend until well combined and smooth. Chill in the fridge until required.
  • Preheat the BBQ to high.
  • Season prepped vegetables with dried oregano, olive oil and salt and pepper.
  • BBQ the vegetables until charred and cooked through. Remove and keep warm.
  • Pat any moisture from the fish fillets, rub with a little oil and season with a pinch of salt.
  • Place the fillets skin side down onto the hot BBQ and let the skin crisp. Grill skin side down for 4 minutes then turn to grill the other side for another 1-2 minutes.  Remove and rest the fish.
  • Place the lemon halves onto the BBQ to grill until charred, 2-3 minutes.
  • Arrange the grilled vegetables onto a platter and place the fish on top. Spoon some salsa verde over the vegetables and fish, garnish with the-char grilled lemon and more fresh basil leaves.