Grilled snapper fillets with capsicum, olives and beans
- 1 tbsp extra virgin olive oil
- 1 red capsicum, cut into thick strips
- 1 large brown onion, sliced
- Salt and cracked black pepper
- 12 kalamata olives
- 1 x 420g can cannellini beans, rinsed and drained
- 4 x 180g snapper fillets
- 200g green beans, sliced
- Juice of half a lemon
Quick and delicious.
Method
Heat olive oil in a pan and cook capsicum and onion over medium heat for eight to 10 minutes until tender, then season with salt and pepper. Remove to a dish and add olives and cannellini beans.
Season snapper fillets, brush with olive oil and grill or barbecue for two to three minutes each side, depending on thickness.
Blanch green beans in boiling water for two to three minutes then drain. To serve, place fish on plates, top with capsicum and onion mixture and green beans, add a squeeze of lemon juice and drizzle with extra olive oil.
Serves 4
