You will need 2 large heads of broccoli for this recipe. Any thick white fish fillets can be used such as blue eye cod, barramundi or ling.
4 x 200g skinless, boneless thick white fish fillets
1 tblsp harissa seasoning
1 tblsp olive oil
ROASTED BROCCOLI SALAD
800g broccoli, trimmed, chopped
2 tblsps olive oil
Salt and pepper, to taste
1⁄2 cup dried apricots, chopped
1⁄2 cup roasted almonds, chopped
2 green spring onions, thinly sliced
1 cup coarsely chopped fresh parsley
1⁄4 cup bottled French salad dressing
To make salad, arrange broccoli in a single layer on a large oven tray lined with baking paper. Drizzle with the oil. Season with salt and pepper.
2 Cook in a hot oven (200C) for about 20 minutes, or until tender.
3 Meanwhile, toss fish in combined seasoning and oil. Place on a separate oven tray lined with baking paper.
4 Cook in same hot oven for about 10 minutes, or until cooked through.
5 Transfer broccoli to a large bowl. Add remaining salad ingredients. Toss well.
6 Serve fish with salad.