Barbecued blue eye parcels
2 medium, sliced
Blue eye trevalla, raw
1600 g, (skinles and boneless) 2 x 800g
green olives, drained
½ cup(s), (60g), quartered
baby capers, rinsed, drained
3 clove(s), thinly sliced
250 g, quartered
1½ tbs, leaves
fresh flat-leaf parsley
4 individual, green part only, thinly sliced
- Light burners under grill side of a covered barbecue, close lid and preheat to 200°C. Tear 2 large sheets of foil (about 60cm each) and line each with a slightly shorter sheet of baking paper. Lay lemon slices onto paper in centre and top each baking paper with one side of fish.
- Sprinkle olives, capers, garlic, tomatoes and thyme over fish and season with pepper. Fold foil over to enclose and seal tightly. If foil doesn't quite meet, add another piece of foil around centre.
- Place onto barbecue flat plate (i.e. not directly over heat), close lid and cook for 35 minutes. Swap and rotate parcels halfway through cooking so they cook evenly. Check if fish is cooked by flaking flesh with a fork – it should separate easily.
- Transfer parcels to boards or platters. Open foil and allow steam to escape, then sprinkle with parsley and green shallots.