Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.