BBQ fish with lemon, oregano and capers

Name: BBQ fish with lemon, oregano and capers
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 large lemons, thinly sliced; 4 garlic cloves, thinly sliced; 4 x 200g firm fish fillets of your choice; 20g oregano; 2 tablespoons baby capers; 2 tablespoons white balsamic vinegar; 2 tablespoons extra virgin olive oil; toasted pine nuts and sliced long red chilli, to serve

www.womensweeklyfood.com.au

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Author : Sophia Young

Ingredients

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2 large lemons, thinly sliced4 garlic cloves, thinly sliced4 x 200 grams firm fish fillets of your choice20 grams oregano2 tablespoons baby capers2 tablespoons white balsamic vinegar2 tablespoons extra virgin olive oiltoasted pine nuts and sliced long red chilli, to serve

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Instructions

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Step 1

Preheat a barbecue to medium heat. Place a 50cm square piece of foil on a clean work surface. Place a 40cm piece of baking paper on top. Spray paper with cooking oil spray.

Step 2

Arrange half the lemon slices and half the garlic in the centre of the square; place two fillets on top. Sprinkle with half the oregano and capers; drizzle with half the vinegar and oil. Season with salt and pepper. Fold baking paper and foil over fish and secure tightly to create a parcel. Repeat with a second square of foil, baking paper, cooking oil spray and remaining lemon, garlic, fish fillets, oregano, capers, vinegar and oil. Season with salt and pepper.

Step 3

Place parcels, lemon-side down, over indirect heat on the barbecue; close lid. Cook until just opaque and flaky (8-15 minutes depending on the thickness of the fish).

Step 4

Taking care, open fish parcels. Serve with toasted pine nuts and chilli. Accompany with sliced tomatoes and rocket leaves, if desired.