Baked Fish with Harissa Vegetable Salad

Ingredients

400 g 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
1/4 cup (60mL) olive oil
1 stone-baked pane di casa bread roll, thinly sliced into rounds
4 x 200 g oven-ready Fish fillets
75 g baby leaf salad mix
1 Tbs red wine vinegar
Coriander leaves, to serve

Method

Preheat oven to 180 C. Preheat a char-grill pan to medium-high. Place the pumpkin, capsicum, onion, zucchini and squash in a large bowl. Top with harissa and 1 tablespoon of oil and toss to coat. Cook on chargrill for 8-10 minutes or until charred and tender.

Drizzle the bread with half the remaining oil. Cook on char-grill for 3-5 minutes or until lightly charred.

Meanwhile, bake the fish following packet directions.

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.

Credits: Coles

Photo Credits: Coles