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Grilled fish with peperonata
date:Feb 18, 2014



Ingredients

80ml (1/3 cup) extra virgin olive oil
2 small yellow capsicums, seeded, coarsely chopped
2 red capsicums, seeded, coarsely chopped
1 red onion, halved, cut into thin wedges
250g baby roma tomatoes, halved lengthways
3 garlic cloves, thinly sliced
2 teaspoons red wine vinegar
4 (150g each) firm white fish fillets
1/4 cup fresh basil leaves
Roasted potatoes, to serve

Method

1. Heat 60ml (1/4 cup) of the oil in a large ovenproof frying pan over medium-high heat. Add the combined c

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