Grilled snapper with warm greek salad
Greek salad is one of those eternally popular summer dishes. I like to turn it into a warm salad, using zucchini instead of cucumber and grilling the vegetables before tossing them with feta, olives and fresh oregano. It’s delicious on its own, with bread, or as an accompaniment to grilled fish and chicken.
Serves 4
Ingredients
8 x l00g snapper or bream fillets,
with the shin on
1 tbsp extra virgin olive oil
Sea salt and freshly ground
black pepper
For the salad
6 large tomatoes on the vIne
3 medium zucchinis
2 garlic cloves, crushed
2-3 tbsp extra virgin olive oil
1 red onion, peeled — sliced Into
thin wedges
3 thyme sprigs, leaves picked
Splash of red wine vinegar
100g kalamata olives, pitted
L00g feta, diced
1 tbsp fresh oregano, chopped
1 Preheat the grill to its highest setting. Mark a cross at the bottom of each tomato with a sharp knife, then put them in a heatproof bowl. Cover with boiling water, leave for 30 seconds, then drain and plunge into a bowl of cold water. Leave to cool, then drain again and peel away the skin. Cut each tomato into quarters then scoop out the seeds.
Pat dry with kitchen paper.
2 Cut the zucchinis into 1.5cm-thick slices and pat dry. Whisk the crushed garlic and extra virgin olive oil together. Brush the zucchinis, red onion and tomatoes with the garlic oil, then scatter over a large baking sheet Season with salt and pepper and sprinkle with the thyme leaves.
3 Grill vegetables for 6-8 minutes, turning halfway. Lift into a bowl. Toss in the vinegar, olives, feta and oregano. Check for seasoning and keep warm.
4 Rinse and dry the snapper or bream fillets. Remove any pin bones from the fish, then place them on a lightly oiled baking sheet, skin side up. Brush the skin with the olive oil and season. Grill for 2-3 minutes on each side or until just cooked. Divide the vegetables between 4 serving plates and arrange 2 fillets on top to serve.
Text and recipes copyright Gordon Ramsey, The Times, London.
Food prepared and photographed by The Daily Telegraph, Sydney.
Stylist: Kate Murdoch
Photographer: John Fotiadis
