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Mediterranean fish


  • Cook the zucchini, capsicum and eggplant on a lightly oiled ridged grill (or BBQ) until well marked and tender, spraying with a little oil as you do so.
  • When the vegies are almost ready, add the tomatoes.
  • Lightly oil, season and cook the fish to the desired degree.
  • To serve, arrange the grilled vegies on individual plates and generously dress with a little fresh oil, balsamic and seasonings. Then top with the fish, sprinkle with a little more oil and garnish with the cress.


  • 1-2 zucchini, sliced lengthways
  • 1 capsicum, cored, seeded & cut into pieces
  • 1 large eggplant, sliced
  • olive oil spray
  • 2 large, ripe red tomatoes, thickly sliced
  • 4 x 180 gm fish fillets or steaks
  • balsamic vinegar
  • sea salt & freshly ground pepper
  • olive oil
  • a handful of cress

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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