Serves:

4

Description:

A light and garden fresh dish to soothe and satisfy.

Ingredients:

• 4 small trusses cherry tomatoes
• 2 large zucchini
• 12 asparagus spears
• 1/2 cup coarsely chopped parsley
• Juice 1 lemon
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground pepper
• 4 thick pieces white fish Coriander for garnishing

Method:

1. Preheat oven to moderate.
2. Place the truss tomatoes on a baking pan and brush with a little olive oil. Cook for 5 –10 minutes or until slightly wilted and split. Remove from oven.
3. Trim zucchini and using a vegetable peeler, shave ribbons lengthways until you reach the seeds. Discard seed section. Snap the woody stalk from ends of asparagus and halve spears. Drop zucchini and asparagus into a pan simmering salted water for 1-2 minutes. Drain well and plunge into cold water.
4. When cool, drain well and toss with parsley, lemon juice and olive oil. Season with salt and pepper to taste. Arrange fish in a steamer and cook 5 –8 minutes or until flesh easily separates when probed with the point of a sharp knife. Serve on top of zucchini and asparagus salad with roasted tomatoes and a wedge of lemon on the side. Garnish with coriander. Drizzle with extra olive oil if desired.

Recipe by: Kate McGhie

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