For ➍400 g fish fillets (tuna, mackerel, trout)
a handful of fresh marjoram or oregano, leaves picked & chopped
8 nice plum tomatoes or 800g mixed tomatoes
2 bulbs of fennel, trimmed, coarse outer leaves removed, herby tops reserved
2 tbs balsamic vinegar
1 red chilli, deseeded & finely sliced*
2 lemons
sea salt & freshly ground black pepper
extra virgin olive oil
*optional.
sea salt & freshly ground black pepper
extra virgin olive oil
To make the salad, finely slice the tomatoes and season with salt and pepper. Arrange on your plates. Finely slice your fennel bulb and dress it in a bowl with extra virgin olive oil and lemon juice. Season with salt and pepper then scatter over your tomatoes.
Mix together a good lug of extra virgin olive oil, a nice squeeze of lemon juice and a pinch of salt and pepper. Drizzle this all over the fish then pat on the chopped marjoram or oregano. Put your fillets (skin-down) on the hottest part of the clean (BBQ) grill.
If your fillets are 2 cm thick, they’ll only need about 2 m cooking time. If it still has the skin on, cook it skin-side down as it’s less likely to stick. Once cooked, remove to a warm plate. Remove the skin, flake the meat.
Serve salad on 4 large plates. Spoon over the fish. Scatter over the reserved fennel tops, drizzle with the balsamic vinegar and scatter with chilli*.
*optional.
