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Baked Fish with Harissa Vegetable Salad

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If you’re looking to make something light and healthy but can’t quite decide, we’ve got a wholesome recipe option. Check out our Baked Fsh with Harissa Vegetable Salad.

  • Serves4
  • Cook time30 minutes
  • Prep time20 minutes
Baked fish with harissa vegetable salad

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
  • ¼ cup (60ml) olive oil
  • 1 Coles Bakery Stone Baked Pane di Casa bread roll,thinly sliced into rounds
  • 4 x 200gColes Made Easy Oven-ready Fish fillets*
  • 75g baby leaf salad mix
  • 1 tbs red wine vinegar
  • Coriander leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. 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.

  2. Step 2

    Drizzle the bread with half the remaining oil. Cook on chargrill for 3-5 mins or until lightly charred.

  3. Step 3

    Meanwhile, bake the fish following packet directions.

  4. Step 4

    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.