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Grilled fish with tomato, parsley and caper salsa

Grilled fish with tomato, parsley and caper salsa

Total Time
20 min
10 min
10 min


Skinless white fish, raw

700 g, (Buy 4x175g fillets) firm variety

Cherry tomatoes

250 g, quartered

Fresh flat-leaf parsley

cup(s), finely chopped

Red onion

½ small, finely chopped

Capers, rinsed, drained

1 tbs

Lemon juice

2 tbs

Olive oil

1 tbs

Oil spray

1 x 3 second spray(s)


  1. Preheat a chargrill or barbecue on medium-high heat. Lightly spray fish with oil. Season with salt and pepper. Cook fish for 2-3 minutes each side or until just cooked through.
  2. Meanwhile, combine tomato, parsley, onion, capers, lemon juice and oil in a medium bowl. Season with salt and pepper.
  3. Serve fish topped with tomato, parsley and caper salsa.


SERVING SUGGESTION: Kale slaw. Buy a pre-packaged kale slaw or salad from the fruit and veg department of most major supermarkets, or make your own by mixing shredded baby kale leaves with shredded red cabbage, wombok, carrot and sliced green shallot. Dress salad with lemon juice and olive oil. TIP: You can use any white fish such as ling, barramundi, hoki or basa.