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Ready in under 30 minutes, this healthy fish dinner is perfect for summer nights. Preparation time – 15 minutes Cooking time – 10 minutes Serves - 4 What you will need: • 2 tbsp fresh lemon juice • 1 tbsp extra virgin olive oil • 2 tbsp chopped fresh dill, plus extra, chopped, to serve • 4 x 125g firm white fish fillets • 2 large green zucchini, cut into 5mm-thick slices • 4 yellow squash, cut into 5mm-thick slices • 400g can no-added-salt lentils, rinsed, drained • 250g tomato medley mix, halved • 1/4 cup fresh continental parsley leaves, coarsely chopped • 1 tbsp baby capers, rinsed, drained, chopped • 1 tbsp white balsamic vinegar How it’s made: Combine 1 tbs juice, 2 tsp oil and 1 tbs dill in a shallow dish. Add fish and turn to coat. Cover and set aside for 10 minutes to marinate. Preheat a barbecue grill or chargrill pan on medium-high. Lightly spray zucchini and squash with olive oil. Grill fish for 2 minutes each side or until cooked through. Set aside. Add squash and zucchini to pan. Cook for 1 minute each side or until lightly charred and tender. Place zucchini and squash in a large bowl. Add lentils, tomato, parsley, capers, balsamic and remaining dill, lemon juice and olive oil. Gently toss to combine. Divide among serving plates. Top with fish and sprinkle with extra dill. Serve with lemon wedges. Set your summer nights up right with a great barbecue grill, shop now at the link in bio.

Ready in under 30 minutes, this healthy fish dinner is perfect for summer nights. Preparation time – 15 minutes Cooking time – 10 minutes Serves - 4 What you will need: • 2 tbsp fresh lemon juice • 1 tbsp extra virgin olive oil • 2 tbsp chopped fresh dill, plus extra, chopped, to serve • 4 x 125g firm white fish fillets • 2 large green zucchini, cut into 5mm-thick slices • 4 yellow squash, cut into 5mm-thick slices • 400g can no-added-salt lentils, rinsed, drained • 250g tomato medley mix, halved • 1/4 cup fresh continental parsley leaves, coarsely chopped • 1 tbsp baby capers, rinsed, drained, chopped • 1 tbsp white balsamic vinegar How it’s made: Combine 1 tbs juice, 2 tsp oil and 1 tbs dill in a shallow dish. Add fish and turn to coat. Cover and set aside for 10 minutes to marinate. Preheat a barbecue grill or chargrill pan on medium-high. Lightly spray zucchini and squash with olive oil. Grill fish for 2 minutes each side or until cooked through. Set aside. Add squash and zucchini to pan. Cook for 1 minute each side or until lightly charred and tender. Place zucchini and squash in a large bowl. Add lentils, tomato, parsley, capers, balsamic and remaining dill, lemon juice and olive oil. Gently toss to combine. Divide among serving plates. Top with fish and sprinkle with extra dill. Serve with lemon wedges. Set your summer nights up right with a great barbecue grill, shop now at the link in bio.

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Para as festas de final de ano e aquela costela ficar bem assada, essa grande é a melhor! Ainda mais em promoção. Vai conferir nossa variedade de artigos para churrasco Cocal do Sul/SC⁣ ☎️ (48) 3447-0202⁣ 📲 (48) 9 8471-9716⁣ ⁣ #vidanocampo #agro #campo #içara #treviso #fazenda #criciuma #urussanga #cocaldosul #pecuaria #vsco #dog #farm #cocaldosulsc #nelore #gadodecorte #natureza #portuguesa #eusoudosul #like4like #agropecuaria #pordosol #sdv #sigodevolta⁣ #pet #gado #diadaarvore #motivacional #benefícios #quotes

Here it is barbecue fans💥💥 Somehow already at the Xmas run for 2024😳🎅🎅🎅 All info, cut off dates, prices and info are included in the pics, but any questions or interest, please let us know! Finish the year off strong! 💪💪💪

Enjoy the fun of outdoor barbecues and create memorable moments with family and friends.🍖✨