Recipe sourced from the Sydney Fish Market.
Preheat chargrill, barbeque or griller.
Brush vegetables with oil and cook until tender. Each vegetable will take a different amount of time, so remove as necessary. Place in a large bowl, pour over oil, add garlic and oregano and season to taste with salt and pepper, mixing well. Keep warm or chill for later use as a cold accompaniment.
Brush cutlets with oil, season to taste with salt and pepper and cook 3-4 minutes per side or until fish flakes when tested. Serve with vegetables.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 30 mins |
| Ready in: | 40 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1710 kj |
| Calories | 409 kcal |
| Fat | 27 g |
| Saturated Fat | 4.8 g |
| Total Carbohydrate | 4 g |
| Total Protein | 36.2 g |
| Fibre | 2.9 g |
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