Spice-rubbed fish with zucchini and pear salad

Cooking Fish Spice-rubbed fish with zucchini and pear salad

Yum, yum, dinners done! Leave your cares at the front door with this speedy midweek recipe.

Lables: High fibre Egg free Peanut free Shellfish free Tree nut free
  1. Heat a barbecue chargrill or chargrill pan over medium-high heat. Cook zucchini, pear and haloumi in batches for 1 minute each side or until just tender and browned. Transfer to a bowl. Set aside for 5 minutes to cool slightly.
  2. Rinse preserved lemon. Discard pulp. Cut into very thin slices. Add preserved lemon, parsley, tomato and oil to zucchini mixture. Juice 1 lemon half. Drizzle over zucchini mixture. Season with salt and pepper. Toss to combine. Set aside. Cut remaining lemon half into wedges.
  3. Place fish on a large plate. Coat both sides of fish evenly with spice blend.
  4. Heat chargrill pan over medium-high heat. Cook fish for 2 to 3 minutes each side or until cooked through. Serve fish with salad, lemon wedges and ciabatta.

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2 large zucchini, sliced diagonally
2 pears, quartered, cored, cut into wedges
200g haloumi, sliced
2 pieces preserved lemon
1/2 cup fresh flat-leaf parsley leaves
250g cherry tomatoes, halved
2 tbsp extra virgin olive oil
1 lemon, halved
450g firm white fish fillets
2 tsp Middle Eastern spice blend
Chargrilled ciabatta, to serve

Adv

Autors
Preparation time
10
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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