Grilled Fish with Red Slaw

Serves 4

Red Slaw
¼ red cabbage
1 beetroot
4 carrots
1 red capsicum

Remove the outer leaves from the cabbage and remove the core, slice as thinly as you can. Peel the beetroot and carrots, finely slice. Deseed and remove the white pith from the capsicum and finely slice. Place all the slaw mix into a large bowl, and dress with the Avocado Dressing.

Avocado Dressing
1 ½ avocados
2 kaffir lime leaves
1 lemon juiced
1 cm knob ginger
1 red chilli (optional)
sml bunch parsley
sml bunch mint
salt to taste

Place all ingredients into a blender, blend until smooth. Season to taste, I added 1 tsp salt.

4 fillets or your choice, I used Terakihi
sml bunch dill, finely chopped
olive oil

Preheat the oven to 200°C on fan grill.
Place a sheet of baking paper in a baking dish, place the fish on the paper, sprinkle the dill over the fish, drizzle with the olive oil, season with salt and pepper. Place in the oven for 6 mins or until fish is cooked through.

Serve and enjoy

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