Spiced fish with barbecued vegetable salad

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Recipe «Spiced fish with barbecued vegetable salad» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.