Fish and Roasted Vegetables Salad | Easy and Healthy

This fish and vegetables salad is healthy, delicious, and easy to make. Perfect for lunch or dinner!
Recipe: Fish and Roasted Vegetables Salad | Easy and Healthy
Ingredients:
502g (17.7 oz) of swordfish
2 eggplants/aubergines, 572g (20.2 oz)
1 potato, 286g (10 oz)
⅓ of a large red onion, sliced
15g or a handful of fresh coriander, chopped
1 red chilli (optional), chopped
2 ½ tablespoons of lemon juice
Salt and black pepper
Light olive oil
Extra virgin olive oil
Instructions:
1. Preheat the oven to 230 °C / 210 °C fan / 450F / Gas mark 8.
2. Dice the eggplants about 2 ½ to 3 cm (0.9 to 1.2’’) thick. Dice the potato about 1 to 1 ½ cm (0.3 to 0.6’’) thick.
3. Transfer the diced eggplant to a large bowl. Add 2 tablespoons of light olive oil, salt, and pepper to taste and mix to combine. Transfer to eggplant to a baking tray lined with parchment paper, leaving some space for the potato. To a large bowl, add the diced potato, 1 tablespoon of light olive oil, season with salt and pepper to taste and mix. Transfer to the same baking tray.
4. Bake for 30 minutes. After 30 minutes, allow the vegetables to cool down.
5. Cut the fish into bite size pieces, roughly 2cm (0.8’’) thick. Transfer to a bowl and season with salt and pepper to taste. Mix well.
6. On medium-high heat, heat about 2 tablespoons of light olive oil. Cook the fish for 7 ½ to 8 ½ minutes. Set aside and allow to cool down.
7. To a large bowl, add the sliced onion, 1 tablespoon of extra virgin olive oil, 2 ½ tablespoons of lemon juice, ¼ teaspoon of salt, ⅛ teaspoon of pepper and mix until combined. Add chopped chilli and mix. Add the roasted vegetables, fish and chopped coriander. Mix until combined. Serve and enjoy!
Notes/Tips:
- The fish salad can last in the fridge in an airtight container for up to 3 days.
- Tuna can be used instead of swordfish.
Song: Bobby Astro
Artist: Kia
Music by: CreatorMix.com