Franck Dangereux’s Grilled Sustainable Fish, Burnt Veg and a Garlic & Parsley Sauce

Serves 4 

Ingredients:Franck Dangeroux's Grilled Sustainable Fish, Burnt Vegetables and Garlic & Parsley Sauce


4 x 200g sustainable fish – Hake / Green listed fish, bones removed


  • 2 each aubergines and onions,
  • 2 each ripe tomatoes and baby marrows halved
  • Olive oil
  • Salt and pepper


  • 2 tbs finely chopped garlic
  • 4 tbs finely chopped parsley
  • 350ml fresh cream
  • Salt and pepper 

Method for Vegetables: 

  1. Set the EGG for direct cooking at 300c.
  2. Place the aubergines and onions (skin on) in the middle of the grid and cook for 30 minutes.
  3. Turn every 10 minutes to burn all around slowly (you want the skin to burn only)
  4. Remove from the EGG, place in a bowl and cover with cling wrap (this will infuse the flesh with a smoky aroma). Leave for 20 minutes
  5. While waiting, char the halved baby marrows and tomatoes well on the grid. Repeat on both sides.
  6. Remove and season to taste.
  7. Cut open and scoop out the flesh of the aubergines and onions (squeeze the outside of the onion to get all the flakes out)
  8. Season to taste and set aside. 

Method for Sauce:

  1. Pour half the cream in a saucepan and reduce by half.
  2. Add garlic and parsley and the other half of the cream and bring to the boil. Simmer for 4 – 5 minutes.
  3. Season to taste and blend to a smooth sauce.

 Method for Fish: 

  1. Season fish and rub some olive oil on both sides.
  2. In a hot non-stick pan, cook the fish to a beautiful brown colour on both sides. About 4 minutes (you want the fish to still be moist inside).


  1. Reheat veggies if necessary and divide into 4 plated portions.
  2. Place some fresh rocket on the plate with the fish on top.
  3. Drizzle the sauce around the fish.

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