BARBECUED BARRAMUNDI WITH ROAST CAPSICUM & OLIVE SALSA

SERVES 4

The salsa is great with seafood and works well with chicken, pork, lamb or beef. It also works beautifully as part of a vegetable antipasto table. The fish doesn’t have to be grilled – it could be pan-fried, poached or roasted.

4 x 200 g (7 oz) barramundi fillets, skin on

sea salt and freshly ground pepper

extra virgin olive oil

1 lemon, cut into quarters

SALSA

3 yellow capsicums (peppers)

3 red capsicums (peppers)

80 ml (2½ fl oz/¹/₃ cup) extra virgin olive oil, plus extra

sea salt and freshly ground pepper

2 small red onions, finely diced

3 garlic cloves, finely chopped

3 anchovy fillets, chopped

40 g (1½ oz/¼ cup) pitted kalamata or whole Ligurian olives

1 tablespoon salted capers, rinsed

2 tablespoons flat-leaf (Italian) parsley leaves, finely chopped

splash of red wine vinegar

Preheat the oven to 180°C (350°F/Gas 4).

For the salsa, cut the capsicums in half and remove the seeds. Toss with 2 tablespoons of the oil to coat and salt and pepper to taste. Arrange the capsicums, cut side down, on two baking trays and roast for 35–40 minutes or until the skins blister. Transfer to a bowl and cover with plastic wrap. When cool enough to handle, peel the capsicums and cut into large dice.

Meanwhile, in a non-stick frying pan, heat 2 tablespoons of oil over low heat. Add the onion, garlic and a sprinkle of salt. Cook for 30–40 minutes or until the onion is meltingly tender. Add the anchovies, olives and capers and toss them through the onion mix. Remove from the heat. Add the parsley and capsicum, and drizzle with the extra olive oil and the vinegar. Check seasoning and finish with a grind of pepper. Set the salsa aside.

Preheat a barbecue grill to high. Season the fish fillets and brush with a little extra oil. Grill the fish, skin side down, for 2 minutes, then turn over and cook for a further 2 minutes or until done to your liking. If the fillets are thick, this could take as long as 10 minutes. Serve the fish with the salsa and lemon wedges.

NOTE: It is important to place the capsicums in a bowl and cover with plastic wrap. This keeps the cooking process going and softens them, adding to the intensity of the flavour because they are steamed with their own heat.