Serves 4

OLIVE OIL for coating
4 firmwhite fish fillets 800gm such as Snapper
100gm mixed salad leaves or baby rocket leaves
Lemon wedges to serve

MARINADE
60ml Grapeseed oil
2 teaspoons Lemon zest grated
2 tablespoons Lemon juice
2 teaspoons Baharat blend

Green bean salad
225gm Green beans trimmed
1 Zucchini
1 small Carrot peeled
½ Red onion, finely sliced into wedges

Salad dressing
2 tablespoons Grapeseed oil
1 tablespoon Lemon  juice
1 teaspon Honey
½ teaspoon Baharat  blend

Instructions:
To make the marinade combine the oil, lemon  zest and juice and the Baharat in a non-metalic dish. Coat the fish in the marinade, cover and refigerate for 30 minutes.

To make the salad, shred or finely slice the beans. Using a vegetable peeler, cut the zucchini and carrot into fine strips. Put all the ingredients into a large bowl. Combine the salad dressing ingredients an set aside.

Preheat a barbecue hotplate or grill plate to medium-high. Lightly coat with the oil. Cook the fillets for 1 minute on each side to seal, then lower the heat to medium and cook for 2-3 minutes on each side, or until just cooked through.

The cooking time will depend on the thickness of the fillets. Brush with the marinade one or two time.

To serve, combine the bean salad with its dressing, then divide the salad leaves or rocket onto the serving plates, pile the bean salad  and top each with a fish fillet. Serve with lemon wedges.