Baharat Spiced Fish with Chopped Village Salad

Sprinkle Baharat spice mix over both sides of each fish fillet, season with salt and pepper and use your fingers to rub spice into fish. Set aside to marinate for 10 minutes while you prepare the vegetables.

Chop tomatoes and cucumber into roughly equal-sized pieces. Remove core and seeds from capsicum and chop.

Trim ends from spring onion and thinly slice. Finely chop parsley stems and leaves. Pick mint leaves from their stems and chop.

Juice half the lemon and place in a bowl with 20ml (1 tablespoon) olive oil. Season well with salt flakes and cracked black pepper and set aside. Cut remaining lemon into wedges and set aside.

Heat remaining olive oil in a large, non-stick frypan over medium heat. Add fish and cook for 3–4 minutes each side or until browned and cooked through.

Place tomato, cucumber, capsicum, spring onion, parsley, mint and dressing in a bowl and toss to combine. Cut remaining lemon into wedges. Divide salad between plates and top with fish. Serve with lemon wedges.