Whole Fish And Vegetables With Chili Basil Butter Sauce - cooking recipe

Ingredients

4 None baby cauliflowers (around 1 lb), halved
2 cobs corn (around 1 lb), trimmed, cut into 3/4 inch-thick rounds
1 lb baby carrots, peeled and trimmed
2 tbsp olive oil
None None Chili Basil Butter Sauce
6 tbsp butter
2 None fresh small red Thai chilies, chopped finely
3 tbsp fresh basil leaves, shredded finely
1 tbsp lemon juice
4 (8.5 oz) whole white fish

Preparation

Preheat grill and oil grates. Combine vegetables and 1 tbsp oil in a large bowl. Season. Cook vegetables until browned all over and cooked to your liking.
Meanwhile, to make the chili basil butter sauce, melt butter in a small saucepan. Stir in chilies, basil and lemon juice.
Score fish 3 times on each side then coat in remaining oil. Grill fish until cooked to your liking.
Serve fish and vegetables drizzled with butter sauce.