Baked fish with harissa vegetable salad

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

Recipe «Baked fish with harissa vegetable salad» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

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 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 

Instructions

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.