Baked fish with harissa vegetable salad

Готовим Fish Baked fish with harissa vegetable salad

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

Lables: High carb High fibre High protein Egg free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 180C.
  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.
  3. Drizzle the bread with half the remaining oil. Cook on chargrill for 3-5 mins or until lightly charred.
  4. Meanwhile, bake the fish following packet directions.
  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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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 Masterfoods Middle Eastern Harissa Spice Blend
1/4 cup 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 tbsp red wine vinegar
Coriander leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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