Spice-rubbed fish with zucchini and pear salad

Spice-rubbed fish with zucchini and pear salad
  • 0:10 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

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

Featured in
Pear recipes, Easy dinner recipes


  • 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


  • 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.

  • High fibre


  • 2332 kj


  • 29g

    Fat Total

  • 13.1g

    Saturated Fat

  • 7.4g


  • 42.2g


  • 69mg


  • 1571mg


  • 36.9g

    Carbs (total)

All nutrition values are per serve


If you can’t get preserved lemon, substitute with the zest of 1 lemon.

Prepare in advance: Make step 3. Place ona plate. Cover. Refrigerate for up to 1 day. 

  • Author: Tracey Meharg
  • Image credit: Andrew Young and Guy Bailey
  • Publication: Super Food Ideas

Source: taste.com.au


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