Fish Fillets With Fennel Salad - cooking recipe

Ingredients

4 (7 oz) white fish fillets, skin-on
2 None red peppers, deseeded, cut into chunks
2 bulbs fennel, trimmed, thinly sliced
2 oz pitted black olives
3 tbsp fresh basil leaves, roughly chopped
2 tbsp olive oil
1 tbsp balsamic vinegar

Preparation

Preheat broiler. Broil fish, turning once, until cooked through.
Meanwhile, to make the salad, combine peppers, fennel, olives, basil, olive oil and vinegar in a medium bowl. Toss to combine. Serve fish with salad.