Spice-rubbed fish with zucchini and pear salad

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

Recipe «Spice-rubbed fish with zucchini and pear salad» presented in category Recipes / Fish, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.