Baked Fish With Harissa Vegetable Salad Recipe

Recipe By Slurrp

Baked Fish with Harissa Vegetable Salad is a healthy and flavorful dish that combines tender baked fish with a spicy and tangy vegetable salad. The fish is seasoned with a blend of spices and baked to perfection, while the vegetable salad is made with a mix of colorful vegetables and a zesty harissa dressing. This dish is not only delicious but also packed with nutrients, making it a perfect choice for a light and satisfying meal.

4.5
22 Rating -
Rate
50minstotal
20minsPrep
30minsCook
50m.total
20m.Prep
30m.Cook
Baked Fish With Harissa Vegetable Salad
plan
Bookmark

ingredients serve

Ingredients for Baked Fish With Harissa Vegetable Salad Recipe

  • 1 Fish Fillets
  • As required Salt And Pepper, To Taste
  • as needed Your Choice Of Spices
  • 1/2 Cucumbers, Diced
  • 1/4 cup Cherry Tomatoes, Halved
  • 1/4 Bell Pepper, Diced
  • 0.13 Ed Onion, Thinly Sliced
  • as required Fresh Herbs, Chopped
  • 3/4 tablespoon Olive Oil
  • 1/2 tablespoon Lemon Juice
  • 1/4 tablespoon Harissa Paste
  • as required Additional Fresh Herbs For Garnish

Directions: Baked Fish With Harissa Vegetable Salad Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • STEP 2.Season the fish fillets with salt, pepper, and your choice of spices.
  • STEP 3.Place the fish fillets on the prepared baking sheet and bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
  • STEP 4.While the fish is baking, prepare the harissa vegetable salad. In a large bowl, combine diced cucumbers, cherry tomatoes, bell peppers, red onion, and fresh herbs.
  • STEP 5.In a separate small bowl, whisk together olive oil, lemon juice, harissa paste, salt, and pepper to make the dressing.
  • STEP 6.Pour the dressing over the vegetables and toss to coat evenly.
  • STEP 7.Once the fish is done, remove it from the oven and let it cool slightly.
  • STEP 8.Serve the baked fish with a generous portion of the harissa vegetable salad on the side.
  • STEP 9.Garnish with additional fresh herbs, if desired, and enjoy!

Cooking Tips

  • You can use any white fish fillets for this recipe, such as cod, tilapia, or halibut.
  • Adjust the amount of harissa paste according to your spice preference.
  • Feel free to add other vegetables of your choice to the salad, such as radishes or avocado.

Storage and Serving

  • Leftover baked fish can be stored in an airtight container in the refrigerator for up to 2 days.
  • The harissa vegetable salad is best enjoyed fresh, but any leftovers can be stored in the refrigerator for up to 1 day.
  • Serve the dish as a main course for a light lunch or dinner, or as a refreshing appetizer.
Nutrition
value
194
calories per serving
16 g Fat4 g Protein7 g Carbs4 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    4g
  • Carbs
    7g
  • Fiber
    4g

MacroNutrients

  • Carbs
    7g
  • Protein
    4g
  • Fiber
    4g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    57mg
  • Iron
    2mg
  • Vitamin A
    410mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    71mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    18mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    123mg
  • Manganese
    < 1mg
  • Phosphorus
    37mg
  • Selenium
    7mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp