Barbecued fish with warm tomato salad

Ingredients (serves 4):

• 4 (±800g in total) hake fillets
• 2 punnets cherry tomatoes, halved
• 1 red onion, thinly sliced
• Olive oil cooking spray
• 1/3 cup fresh parsley leaves
• 1 tablespoon extra-virgin olive oil
• Mixed salad leaves, to serve
• Lemon wedges, to serve

Method:

1. Spray fish, tomatoes and onion with oil. Season with salt and pepper. Set aside for 5 minutes.
2. Preheat barbecue plate on medium-high heat.
3. Cook fish for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover and keep warm.
4. Increase heat to high. Cook onion and tomatoes for 1 to 2 minutes or until warmed through. Toss with parsley and oil. Season with salt and pepper.
5. Serve fish with warm tomato salad, mixed salad leaves and lemon wedges.

Nutritional value:

• Energy 1156kJ
• Fat saturated 2.30g
• Fat Total 9.70g
• Carbohydrate sugars – 0
• Carbohydrate Total 4.60g
• Dietary Fibre 2.60g
• Protein 42.30g
• Cholesterol 126.00mg
• Sodium 124mg