Grilled amberjack with salmoriglio and grilled vegetables

Ingredients

For 1 serving

• Amberjack170 g
• Eggplant120 g
• Zucchini120 g
• Bell peppers80 g
• Whole wheat bread40 g
• Extra virgin olive oil12 g
• Dried oreganoto taste
• Lemon juiceto taste
• Garlic1 clove
• Saltto taste

Contains: gluten, fish,

In season: June – September

Method

1. Make the salmoriglio: peel and very finely chop the garlic and whisk it with a fork together with the oil, lemon juice, oregano and a pinch of salt, until well emulsified.
2. Wash the vegetables. Slice the aubergine and courgettes lengthways about half a centimetre thick; remove the pepper seeds and pith and cut it into wide strips.
3. Heat a griddle or grill pan well over high heat and grill the vegetables for 3–4 minutes per side, until charred and soft; set them on a plate.
4. Salt the amberjack steak and grill it for 3 minutes per side without moving it, so it doesn't stick, until opaque at the edges and just pink in the centre.
5. Meanwhile put the wholemeal bread on the griddle for 1 minute per side, until toasted.
6. Dress the fish and vegetables with the well-stirred salmoriglio and serve with the bread.