Greek-style barbecued blue-eye cod with mixed rice salad
8
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
The fresh flavours of the lemon, tomato and dill tenderise the white fish and complemented with capers, oregano and cucumber, this is a perfect Summer night dish.
Ingredients
SunRice Rice, Mountain Blend
300 g, 1 1/2 cups
Tomato(es)
3 medium
Brown onion
1 medium, thinly sliced
Lemon(s)
1 medium
Cod
1000 g, (blue-eye cod, skin on)
Capers, rinsed, drained
¼ cup(s)
Fresh oregano
¼ cup(s)
Telegraph cucumber
150 g, ( or 1 whole, halved lengthways and sliced)
Red onion
1 medium, thinly sliced
Fresh dill
¼ cup(s)
Lemon juice
1 tbs
Olive oil
2½ tbs
Instructions
1
Cook rice in a large saucepan of boiling salted water following packet instructions or until just tender. Drain. Set aside to cool.
2
Meanwhile, heat a barbecue, hood down, on high. Cut two large pieces of foil (twice the length of the fish). Place the foil sheets, slightly overlapping, on a clean work surface. Lightly spray with oil. Place one-third of the tomato, brown onion and lemon in the centre of the foil. Place the fish, skin-side down, on top of the tomato mixture. Top with the remaining tomato, brown onion and lemon. Sprinkle with the capers and oregano. Season with salt and pepper. Fold in the edges of the foil and seal to enclose the fish.
3
Turn off centre burner of the barbecue. Place the fish in the centre of the barbecue and cook, hood down, for 30 minutes or until just cooked through.
4
Meanwhile, combine the cooked rice, cucumber, red onion, dill, lemon juice and 1½ tablespoons of the oil in a large bowl. Season with salt and pepper and toss to combine. Drizzle the fish with the remaining oil and serve with the rice salad.
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