Chargrilled fish and vegetables with chilli and basil butter sauce

Serving size: Serves 4

Ingredients:

4 baby (500g) cauliflowers, halved
2 trimmed (500g) corn cobs, cut into 2cm rounds
400g baby carrots, trimmed
2 tablespoons olive oil
4 x 240g whole bream (or 8 bream fillets)

Chillie basil butter sauce
80g butter
2 fresh red Thai chillies, seeded, chopped finely
1/3 cup firmly packed fresh basil leaves, shredded finely
1 tablespoon lemon juice

Method:

Place vegetables and half of the oil in a large bowl; toss to combine. Cook vegetables over how heat on heated oiled grill plate (or grill or barbecue) until browned all over and cooked through. Chilli basil butter sauceMeanwhile, melt butter in a small saucepan; add chilli, basil and juice, stir until combined. Score each fish three times on both sides; brush all over with remaining oil. Cook fish on heated oiled grill plate (or grill or barbecue) about 5 minutes each side or until cooked as desired.Serve fish and vegetables drizzled with Chilli basil butter sauce. Not suitable to freeze or microwave.