Spiced fish with barbecued vegetable salad

Готовим Fish Spiced fish with barbecued vegetable salad

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Lables: High protein Low carb Low kilojoule Low sodium Low sugar Lower gi Egg free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Preheat barbecue plate or a non-stick frying pan over medium-high heat. Combine zucchini, eggplant, capsicum, mushrooms and 1 tablespoon oil in a bowl. Toss to coat. Season with salt and pepper. Combine remaining oil and paprika in a shallow ceramic dish. Add fish. Turn to coat.
  2. Cook vegetables on barbecue plate, turning occasionally, for 10 minutes or until golden and tender. Transfer to a large bowl. Add 1 1/2 tablespoons lemon juice and parsley. Toss to combine.
  3. Cook fish on barbecue plate for 2 minutes each side or until just cooked through. Serve with vegetable salad and crusty bread.

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2 zucchini, thinly sliced diagonally
2 baby eggplants, thinly sliced diagonally
1 red capsicum, halved, thickly sliced
150g button mushrooms, halved
2 tbsp olive oil
1 tsp smoked paprika
4 firm white fish fillets
1/2 lemon, juiced
1 1/3 cups flat-leaf parsley leaves
crusty multigrain bread, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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