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    Spiced Fish with Barbecued Vegetables

    February 02, 2013 1 min read

    Spiced Fish with Barbecued Vegetables

    Here's a great tasting, healthy and easy summer recipe to whip up for family and friends the next time you get some nice fillets!


    • 2 zucchini, thinly sliced diagonally
    • 2 baby eggplants, thinly sliced diagonally
    • 1 red capsicum, halved, thickly sliced
    • 150g button mushrooms, halved
    • 2 tablespoons olive oil
    • 1 teaspoon smoked paprika
    • 4 (150g each) firm white fish fillets
    • 1/2 lemon, juiced
    • 1 1/3 cups flat-leaf parsley leaves
    • crusty multigrain bread, to serve
    1. Step 1Preheat barbecue plate or a non-stick frying pan over medium-high heat. Combine zucchini, eggplant, capsicum, mushrooms and 1 tablespoon oil in a bowl. Toss to coat. Season with salt and pepper. Combine remaining oil and paprika in a shallow ceramic dish. Add fish. Turn to coat.
    2. Step 2Cook vegetables on barbecue plate, turning occasionally, for 10 minutes or until golden and tender. Transfer to a large bowl. Add 1 1/2 tablespoons lemon juice and parsley. Toss to combine.
    3. Step 3Cook fish on barbecue plate for 2 minutes each side or until just cooked through. Serve with vegetable salad and crusty bread.