Grilled Fish With Sun Dried Tomato Relish

Ingredients

For the fish -

400g firm white fish fillet (I used kingklip)

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

For the relish -

150g cucumber

120g sun-dried tomatoes in oil (oil drained)

5 leaves of mint or basil

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon sugar

1 teaspoon extra virgin olive oil

1/2 teaspoon balsamic vinegar

1 teaspoon toasted sesame seeds

Preparation

Pre-heat the oven to 200 deg Celsius.

Lay a sheet of baking paper on a baking tray and grease it lightly with olive oil. Lay the whole fish fillet on the baking sheet and rub the fish generously with the rest of the olive oil.

Season with salt and pepper. I like to use Masterfoods Garlic Pepper whenever a recipe calls for salt and pepper.

Place the fish in an oven pre-heated to 200 deg Celsius for 15-20 minutes until fish is cooked. Do not overcook the fish. The standard, fan-forced or grill functions of the oven may be used.

While the fish is cooking, lightly peel a piece of cucumber. About 150g large. Leave some skin on for a prettier appearance. Cut the cucumber into strips and trim off the seeds. Retain the crunchy parts. Dice the cucumber strips. Set aside the cucumber dices in a bowl.

Use only sun-dried tomatoes that are soaked in oil. Remove the tomatoes from the jar and drain the excess oil. Cut the tomatoes into small pieces. Add the tomatoes to the cucumber.

Stack 5 leaves of mint or basil together. Roll up the stack of leaves. Using a pair of kitchen scissors, cut the herbs into fine strips. Add them to the tomato mixture.

Add salt and pepper to taste, 1/2 teaspoon of sugar, 1 teaspoon of extra virgin olive oil, 1/2 teaspoon of balsamic vinegar and 1 teaspoon of toasted sesame seeds. Stir the tomato relish mixture well to combine.

Remove the fish from the oven. Cut into servicing portions and place the relish on the top of the each fish fillet.

Garnish with sprigs of mint or basil.