Enhanced with earthy and fragrant seven spice and a lively, herb-filled salad, this fast, Middle Eastern-inspired fish dish arrives in just 30 minutes to brighten up your weeknight with a heady mingling of flavours.
Sprinkle Seventh Heaven Spice Blend over both sides of each fish fillet, season with salt and pepper and use your fingers to rub spice into fish.
Heat 1 tablespoon of oil in a non-stick frypan over medium heat. Add fish and cook, skin-side down, for 5 minutes. Turn and cook for a further 4–5 minutes or until cooked through. While the fish is cooking, continue with step 3 and 4.
Remove core from capsicum and discard. Chop tomatoes, capsicum and cucumber into bite size pieces.
Thinly slice spring onion. Roughly chop parsley stems and leaves. Pick mint leaves from their stems and chop.
Juice ½ the lemon and place in a bowl with remaining oil. Season well with salt flakes and cracked black pepper and set aside. Cut remaining lemon into wedges and set aside.
Place tomato, cucumber, capsicum, spring onion, parsley, mint and dressing in a bowl and toss to combine. Divide salad between plates and top with fish. Serve with lemon wedges.