Barbecued Fish With Crisp Potatoes

• 6 potatoes, peeled, sliced
• 6 (900 g) firm fish fillets (such as snapper)
• 1 tablespoon olive oil
• sea salt and black pepper
• 6 tomatoes, flesh finely diced
• 2 green onions, finely sliced
• 2 garlic cloves, crushed
• 2 tablespoons capers
• 1 tablespoon shredded basil leaves
• 1 tablespoon extra virgin olive oil

1. Boil potatoes for 12-15 minutes, until tender.
2. Meanwhile, preheat a flat barbecue grill to a medium-high heat.
3. Slice and place cooked potatoes on preheated grill and cook for 5 minutes, until each side is crispy.
4. While potatoes are cooking, season fish with olive oil, salt and pepper.
5. Push potatoes to one side and cook fish on the grill for 5-6 minutes, until golden and flesh has turned opaque.
6. Combine tomatoes, spring onions, garlic and capers.
7. Stir through basil leaves and extra virgin olive oil.
8. Spoon mixture on top of fish fillets and serve with crispy potatoes.

potatoes, olive oil, salt, tomatoes, green onions, garlic, capers, basil, extra virgin olive oil

Taken from www.food.com/recipe/barbecued-fish-with-crisp-potatoes-460756 (may not work)