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  • Writer's pictureCatch'ya Cookout

Grilled Trevally, Roasted Summer Vegetables with Basil Pepper Dressing

Updated: Jan 31


- 2 Trevally fillets, approximately 250g each

- 1 Kumara

- 2 Zucchini

- 1 Large Red Onion

- 6 Cloves Garlic

- 3 Red Bell Peppers

- 1 Bunch Basil

- Extra Virgin Olive Oil

- 1 tsp Red Wine Vinegar

- 1 tsp Cumin

- ¼ tsp Chili Flakes

- Salt and Pepper


1. Preheat the oven to 200°C fan bake.

2. Begin by chopping the kumara, red onion, 2 red peppers, and garlic into large chunks. Toss the vegetables with some olive oil, cumin, chili flakes, salt, and pepper. Mix well and lay them on a baking sheet. Bake for 30 minutes or until golden and tender.

3. While the vegetables are cooking, start making the dressing. Char the outside of one bell pepper on a gas stove (a blow torch or high-heat oven will work as well). Once the outside is well blackened, place it in a ziplock bag to steam (this helps remove the skin) for 5 minutes. Remove from the bag, peel the charred skin off, and remove the seeds. Finely dice the pepper and place it in a bowl. Cover with extra virgin olive oil, crush one clove of garlic and add it, along with the red wine vinegar, salt, and pepper. To finish the dressing, chiffonade (finely cut) the basil, add it, and mix well. Taste the dressing and season more if needed.

4. Once the vegetables are tender, cook the fish. In a medium to high heat pan, add cooking oil and lay the fillets. Cook on high heat for 2 minutes on one side. Once golden, turn the pan down to low heat and cook for a further 2 minutes. (Cooking times may vary depending on the thickness of fillets.)

5. Simply assemble the dish by creating a base of the roast vegetables, placing the fillets on top, and liberally covering them with basil dressing. Enjoy!

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