Blue-Eye Trevalla with Red Capsicum Peperonata

Ingredients

• 20 g basil
• 2 tsps red wine vinegar
• 1/4 cup olive oil
• 3 cloves garlic
• 270 g roma tomato
• 680 g capsicum
• 170 g red onion
• 600 g blue eye trevalla

Directions

1. Preparation: rough cut the capsicum and red onion, large dice the tomato and thin slice the garlic.
2. In a heavy bottomed pan, heat the olive oil, reduce to a medium-low heat and add the capsicum and red onion. Cover and cook for approximately 10 minutes, stirring occasionally.
3. Add garlic and tomato, cook for a further 10 minutes keeping covered and stirring occasionally. Add red wine vinegar and season to taste.
4. Meanwhile grill the fish for approximately 5-8 minutes turning it a few times.