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Broiled Trevally

Broiled Trevally – Forkwise recipe card (illustration, no photo yet)
DinnerInternational⏱ 30 minServes 4EasyGluten-freeEgg-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • giant trevally
  • eggplants
  • squash (or zucchini)
  • carrots
  • onion
  • garlic
  • ginger
  • tomatoes
  • bay leaf
  • olive oil
  • thyme
  • basil
  • butter

Method

  1. Dice carrots, eggplant, squash, tomatoes and onions. Place these on a pan.
  2. Put basil, thyme, bay leaf, salt, and pepper on each of the fish's side. Place the fish above the veggies.
  3. Crush garlic and ginger (with mortar and pestle, of course) and place this in and around the fish.
  4. Give it all a good splash of olive oil.
  5. Cover the pan and set to medium-low fire, until everything looks cooked.
  6. Flip the fish on the other side, just to make sure that it's properly cooked.
  7. Check the doneness of the squash: if it's cooked, everything is.
  8. Let everything set for 5 mins. before serving.

Recipe source: based.cooking · Unlicense (public domain dedication) · based.cooking contributors (oq-olarte) (source file) · Markdown removed; light copyedit
No photo yet – illustrated placeholder.