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15 minutes
15 minutes
30 minutes
- Heat up your barbecue plate or a non-stick frying pan on medium-high heat. In a bowl, mix zucchini, eggplant, capsicum, mushrooms, and 1 tablespoon of oil. Make sure the vegetables are coated well. Season with salt and pepper. In a shallow ceramic dish, combine the remaining oil and paprika. Add the fish and coat it by turning it over.
- Grill vegetables on the barbecue plate, giving them a nice sear and tenderness, for about 10 minutes. Place them in a big bowl and mix in 1 1/2 tablespoons of fresh lemon juice and parsley. Give everything a good toss to blend flavors together.
- Grill fish on barbecue for 2 minutes per side, ensuring it is just cooked through. Enjoy with a side of fresh vegetable salad and crusty bread.
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