Bream With Antipasto
|Red capsicum||700 Gram (2 Large Size)|
|Yellow capsicum||700 Gram (2 Large Size)|
|Bream fillet||800 Gram (4 Medium Size)|
|Extra virgin olive oil||1⁄3 Cup (5.33 tbs)|
|Balsamic vinegar||1 1⁄2 Tablespoon|
|Zucchini||240 Gram (2 Medium Size)|
|Semi dried tomatoes||200 Gram, chopped|
|Red onion||170 Gram, thinly sliced (1 Medium Size)|
|Kalamata olives||100 Gram, seeded (2/3 Cup)|
|Chopped oregano||2 Tablespoon|
Quarter capsicums, remove and discard seeds and membranes.
Roast under grill or in very hot oven, skin-side up, until skin bListers and blackens.
Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin, cut into thick slices.
Cover an oven tray with greased foil.
Brush fish with combined oil and vinegar; grill about 10 minutes or until Lightly browned both sides and cooked through.
Cover to keep warm.
Meanwhile, cut zucchini lengthways into thin slices.
Cook on heated oiled grill plate (or barbecue or grill) until browned both sides.
Combine capsicum, zucchini, tomato, onion and olives in Large bowl; drizzle with remaining combined oil, vinegar and oregano, toss gently.
Serve fish with warm antipasto.