BAKED FISH WITH HARISSA VEGETABLE SALAD

In Recipes by Vit MullerLeave a Comment

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

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.

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