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.