Seafood mixed grill and roast vegetables with cheese

inspired by Jamie`s Kitchen by Jamie O.

your own choice of seafood and vegetables

 prawns -large, fresh- remove the veins In a pestle and mortar, bash up a little fresh coriander, a little grated lime zest, 1 tsp of grated ginger and a drizzle of olive oil. Rub this all over the prawns and place on the tray.

 .
Red mullet- cut it through the bone as this will give it extra flavour and succulence when cooking. Bash up a little rosemary with some extra virgin olive oil in a pestle and mortar and rub this all over the fish. Put the red mullet on the tray.

Salmon-bash up some basil leaves in a pestle and mortar  with some extra virgin olive oil and rub this all over some thin slices of salmon fillet. Then fold the slices over some olives and more basil leaves.. Use the coctail sticks to secure and add these to the tray.

Plaice, Dover sole or lemon sole- get your fillets, grate over some lemon zest, roll the fillets up and wrap a piece of pancetta around each one. Use a coctail stick to secure and put on the tray.


 mussels, clams, razor clams-scatter among the fish
cherry vine tomatoes-rub with olive oil and a little oregano and place on the tray
a  lemon:cut into quarters, when cooked, they will become juicy and jammy and it`s nice to squeeze the juice over the fish once it`s cooked



 To cook:
sprinkle over some finely chopped garlic, some seasoning and some small knobs of butter. Whack the tray under a hot grill for around 6 min. Until the fish is golden and sizzling and all the shells have opened. Once cooked, squeeze the jammy lemon juice into the tray, scraping any goodness off the bottom and drizzle over the fish .
Can be served with potatoes, green salad or toasted baguettes




 Humble option

I prepare veg roast separately and serve with the above. Usually sliced aubergines, courgettes, red peppers, onions, plum tomatoes with lots of herbs ( thyme, oregano), garlic, olive oil, some seasoning and parmesan cheese and/or feta cheese.