Grilled Fish with Herby Tomato Salsa

Caroline Marson, Banbury
10 - 20 mins

This recipe uses up all those half eaten jars of pesto and dressings from the fridge and cupboards. As with all these recipes they can be played with, altered and refined depending on the ingredients you have at hand. Serve with a green salad or green beans and new potatoes or chips.

6 fish fillets, such as salmon, cod, haddock, ling, trout or mackeral
Olive oil for brushing For the Herby Tomato Salsa
1 tablespoon leftover pesto or herby dressings
100g cherry tomatoes, halved and quartered
2 tablespoon herbs such as basil, parsley or dill
1 clove garlic, peeled and crushed
1 tablespoon capers, rinsed and drained
3 tablespoon cheese
grated cheese
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, then carefully flip them over.
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.
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.