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Serving size is also a important component of your daily diet . You should compare the exact sum of this food you usually eat to the serving size recorded on the tag. Eating huge portions or parts can cause excess weight gain.

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How to make Spice rubbed fish with zucchini and pear salad

Yield = 4
Prep time: 0:10
Cook time: 0:05
Total time: 0:15

Ingredients

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

Method

  • Step 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.
  • Step 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.
  • Step 3 Place fish on a large plate. Coat both sides of fish evenly with spice blend.
  • Step 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.