AuthorFPG
RatingDifficultyBeginner0

This recipe uses up all those half eaten jars pesto, cheese and dressings from the fridge and cupboards. Serve with a green salad or green beans and new potatoes or chips.

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Yields4 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

 4-6 fish fillets, such as salmon, cod, haddock, ling, trout or mackerel
 Olive oil for brushing
 1 tbsp leftover pesto or herby dressings
 100 g cherry tomatoes, halved and quartered
 2 tbsp herbs such as basil, parsley or dill
 1 clove garlic, peeled and crushed
 1 tbsp capers, rinsed and drained
 2-3 tbsp grated cheese

1

Pre-heat the grill. Brush a baking tray with oil and arrange the frozen fish fillets over the top. Drizzle with oil and season. Cook for 6 minutes on one side, and then carefully flip them over.

2

Meanwhile pull out any opened jars such as pesto or herby dressings. Spoon into a bowl and mix in the chopped cherry tomatoes, chopped fresh herb, crushed garlic and capers.

3

Scatter the salsa over the fish fillets and sprinkle with grated cheese, return to the grill and continue to cook for a further 6 minutes until the fish is cooked through and topping is bubbling.

Dish Types

Ingredients

 4-6 fish fillets, such as salmon, cod, haddock, ling, trout or mackerel
 Olive oil for brushing
 1 tbsp leftover pesto or herby dressings
 100 g cherry tomatoes, halved and quartered
 2 tbsp herbs such as basil, parsley or dill
 1 clove garlic, peeled and crushed
 1 tbsp capers, rinsed and drained
 2-3 tbsp grated cheese

Directions

1

Pre-heat the grill. Brush a baking tray with oil and arrange the frozen fish fillets over the top. Drizzle with oil and season. Cook for 6 minutes on one side, and then carefully flip them over.

2

Meanwhile pull out any opened jars such as pesto or herby dressings. Spoon into a bowl and mix in the chopped cherry tomatoes, chopped fresh herb, crushed garlic and capers.

3

Scatter the salsa over the fish fillets and sprinkle with grated cheese, return to the grill and continue to cook for a further 6 minutes until the fish is cooked through and topping is bubbling.

Grilled Fish with Herby Tomato Salsa
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