Week 6 - Mixed Fish Grill

My sister came to visit and in traditional Adelaide weather it was a weekend of high thirties days and hot nights.. not very nice! This week was a sister pick and we thought we would enjoy the day with some seafood. This recipe had it all, easy to make, healthy, tasty and so quick!

There was more to this recipe, but due to the weather we felt we did not need he fennel and couscous sides.

Sorry for the lack of photos, I was too excited about eating I forgot to take a "finished" shot.

The base of champions!

Just about to pop in the oven

Book: 15 minute meals

Recipe: Mixed Fish Grill

Ingredients: 

Serves 4

1 bunch of fresh parsley
1 fresh red chilli
12 ripe mixed colour cherry tomatoes
2 cloves of garlic
olive oil
1/2 a lemon
400g mixed fish fillets, scaled and pin boned (we used snapper and tuna)
4 large raw shell on prawns
500g clams and mussels, scrubbed, cleaned and debearded

Method: 

Roughly chop the parsley leaves and chilli and out into a large high sided roasting tray with the tomatoes. Squash in the unpeeled garlic through a garlic crusher and mix with 1 tablespoon of oil, salt, pepper, and the juice of half a lemon. Half the fish fillets, then add to the tray with the shellfish (throw away any mussels or clams that wont close when tapped), and toss together. Cook in the oven for 10 minutes or until the clams and mussels have opened (throw away any that remain closed).

Serve with lemon wedges.

Changes Made: More prawns, as we love them! Not much else changed as its such a simple and easy one. 

Results: Delish! Loved the addition of the cherry tomatoes as they just pop in your mouth with sweet goodness. This was so easy, although it all ended up a little salty from the mussels opening (I assume that was why) and tasted a little sea watery. 

Next Time: Maybe cook the mussels separate, and turn the oven up more!!