This Middle Eastern-inspired recipe can be made with any white fish but works well with lingcod, yelloweye, or rockfish. The salty, zesty preserved lemons make a delicious dressing that contrasts against the harissa spice. Preserved lemons and harissa are becoming readily available in good grocery stores and are also available online. Pro tip: With preserved lemons, you should always discard the overly salty flesh and only use the peel.
- 1 portion (8 to 10 ounces) lingcod, cut into 2 pieces
- Kosher salt
- 1 to 2 tablespoons harissa paste, depending on heat preference
- 2 small (7-ounce) green and/or yellow summer squash
- 1 whole preserved lemon, rinsed
- ¼ cup finely diced shallot
- Juice and zest of 1 lemon
- 2 teaspoons honey
- ¼ cup extra virgin olive oil, plus more for drizzling
- Freshly ground pepper
- Cooked red quinoa for serving
- 1 pint on-the-vine cherry tomatoes
- 1 (15-ounce) can chickpeas, drained and rinsed
- Sliced avocado for serving
- Baby spinach for serving
Marinate the fish
Pat the fish dry, season with salt, and rub evenly with 1 to 2 tablespoons harissa. Transfer to a foil-lined 9-inch by 13-inch baking sheet. Cover and marinate in the refrigerator for 30 to 60 minutes.
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Prep the zucchini
Preheat the oven to 400°F with a rack in the center position.
Meanwhile, trim the ends of the summer squash. Using a vegetable peeler, shave lengthwise into long ribbons and discard the seedy core. Roll into coils for serving, if desired. Transfer to a plate.
Make the dressing
Cut the preserved lemon into quarters, scrape out the pulpy flesh, and discard. Finely dice the peel and transfer to a medium bowl. Add the shallot, lemon juice, and honey. Whisk in ¼ cup olive oil and season with salt and pepper to taste. Spoon half of the dressing into a small bowl and reserve for serving.
Cook the fish and tomatoes
Add the tomatoes (still on the vine) to the baking sheet around fish, drizzle with olive oil, and season with salt and pepper. Bake for 8 to 10 minutes, until the tomatoes are just beginning to burst but still whole and the fish is opaque and flakes easily around the edges.
Add the chickpeas to the dressing in the medium bowl and season with salt and pepper to taste.
Divide squash ribbons, chickpeas, avocado, quinoa, and spinach between 2 bowls. Top with the fish and tomatoes (still on the vine), sprinkle with lemon zest, and serve the remaining dressing alongside.
Pair it Up
Hooray for rosé, which tastes great with all those summer vegetables. Rosé is also always a great choice with salmon.
Level it Up
Add a few tablespoons of chopped fresh mint and parsley for a bright herbal punch.
Change it Up
Combine leftover squash, tomatoes (minus the vines), chickpeas, and quinoa with a bit of chicken stock for a Moroccan-inspired soup called harira. Fold in leftover fish at the end just to warm through and serve leftover avocado on the side.
Lighten it Up
With whole grains and protein-packed fish and legumes, this dish is nutrition in a bowl. Don’t change a thing, unless you want a double avocado whammy, in which case, sub avocado oil for the olive oil.
Know Your Cook
Tara Holland stepped out of her successful career in the financial corporate world to follow her culinary dream and graduated with honors from the Institute of Culinary Education in 2017. She was Assistant Food Editor at Rachael Ray Every Day magazine and is now a freelance recipe developer, writer, and recipe tester. Her work has been in Rachael Ray In Season, Reveal magazine, Cleanplates.com, The Kitchn, and WeightWatchers.