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Baked fish with harissa vegetable salad
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Grilled fish fillet with smoky charred veggies and spicy harissa.
Ingredients:
  • 400g Kent pumpkin, seeded, peeled, thinly sliced
  • 1 red capsicum, seeded, thickly sliced
  • 1 red onion, cut into thin wedges
  • 1 zucchini, coarsely chopped
  • 4 yellow squash, thickly sliced
  • 1 tsp Middle Eastern Harissa Spice Blend
  • 60ml olive oil
  • 1 Stone Baked Pane di Casa bread roll, thinly sliced into rounds
  • 4 x 200g Made Easy Oven-ready Fish fillets
  • 75g baby leaf salad mix
  • 20.00 ml red wine vinegar
  • Coriander leaves, to serve
Instructions:
  • Heat your oven to 180 degrees Celsius.
  • Heat a chargrill pan to medium-high. Combine pumpkin, capsicum, onion, zucchini, and squash in a large bowl. Drizzle with harissa and 1 tablespoon of oil, then toss well to coat. Grill for 8-10 minutes until charred and tender.
  • Drizzle the bread with half of the remaining oil and grill until lightly charred, about 3-5 minutes.
  • Bake the fish according to the instructions on the packet.
  • In a large bowl, mix together bread, salad mix, and vegetables. Drizzle with vinegar and remaining oil, then toss to combine. Divide the mixture among serving plates, top with fish, and sprinkle with coriander before serving.

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