Recipes Baked fish with harissa vegetable salad

Recipes Baked fish with harissa vegetable salad

Recipes Baked fish with harissa vegetable salad

Recipes Baked fish with harissa vegetable salad An easy made fish fillet is served with the smoky flavours of char-grilled vegetables and harissa spice. Baked fish with harissa vegetable salad

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 teaspoon Masterfoods Middle Eastern Harissa Spice Blend
  • 1/4 cup (60ml) olive oil
  • 1 Coles Bakery Stone Baked Pane di Casa bread roll, thinly sliced into rounds
  • 4 x 200g Coles Made Easy Oven-ready Fish fillets
  • 75g baby leaf salad mix
  • 1 tablespoon red wine vinegar
  • Coriander leaves, to serve

Method

  • Step 1

    Preheat oven to 180C.

  • Step 2 Preheat a chargrill pan to medium-high. Place the pumpkin, capsicum, onion, zucchini and squash in a large bowl. Top with harissa and 1 tbs of oil and toss to coat. Cook on chargrill for 8-10 mins or until charred and tender.
  • Step 3

    Drizzle the bread with half the remaining oil. Cook on chargrill for 3-5 mins or until lightly charred.

  • Step 4 Meanwhile, bake the fish following packet directions.
  • Step 5 Combine the bread, salad mix and vegetables in a large bowl. Drizzle with vinegar and remaining oil and toss to combine. Divide among serving plates. Top with the fish. Sprinkle with coriander to serve.