Serves: 4

Prep & Cooking Time: 20 minutes

Nutritional Information Per Serve:

  • Calories 222
  • Protein 31 g
  • Total Carbohydrates 5 g
  • Total Fat 7 g (Saturated Fat 1 g)
  • Sodium 534 mg


  • 2 large vine ripened tomatoes, finely chopped
  • 1/2 red onion, finely chopped
  • 1 long green chilli, seeded, finely chopped (optional)
  • 2 tablespoons drained baby capers, chopped
  • 2 tablespoons mint leaves, finely shredded
  • 1 tablespoon olive oil
  • 4 white fish fillets (such as basa, pink ling or barramundi)
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon finely grated lemon rind
  • 1/2 teaspoon salt
  • 2 bunches baby broccoli, ends trimmed
  • 2 bunches asparagus, woody ends trimmed


  1. Combine tomato, onion, chilli (if using), capers, mint and oil in a bowl. Season.
  2. Place fish on a clean work surface. Combine pepper, lemon rind and salt in a small bowl. Sprinkle over fish.
  3. Heat a barbecue grill or chargrill on medium-high heat. Spray baby broccoli and asparagus with olive oil spray. Season.
  4. Cook for 1-2 minutes each side or until lightly charred and tender crisp. Transfer to a plate. Spray fish with oil. Cook on grill for 1-2 minutes each side or until just cooked through. Transfer to a plate.
  5. Divide baby broccoli and asparagus among serving plates. Top with fish and spoon over the tomato mixture.