Egyptian- style fish with roasted vegetables

By ali eletre

Ingredients
  • Ingredients (serves 4)

  • • 2 medium Desiree potatoes, peeled, chopped

  • • 1 medium carrot, peeled, halved, thickly sliced

  • • 1 medium red capsicum, thickly sliced

  • • 1 medium red onion, cut into thin wedges

  • • 1 medium zucchini, thickly sliced

  • • olive oil cooking spray

  • • 4 (150g each) skinless blue-eye fish fillets

  • • 1 tablespoon finely chopped fresh flat-leaf parsley leaves

  • • Dukkah

  • • 1 1/2 tablespoons sesame seeds

  • • 1 tablespoon cumin seeds

  • • 1 tablespoon coriander seeds

  • • 1/2 teaspoon cracked black pepper

  • • 1/2 teaspoon sea salt

  • • 1/2 cup (60g) dry-roasted hazelnuts

Directions
  1. Method

  2. Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper.

  3. Arrange potato, carrot, capsicum, onion and zucchini, in a single layer, on 1 prepared tray. Spray with oil. Season with salt and pepper. Place tray on top shelf in oven. Bake for 20 minutes.

  4. Make Dukkah: Place sesame seeds, cumin seeds and coriander seeds in a frying pan over low heat. Cook, stirring occasionally, for 6 to 8 minutes or until fragrant and sesame seeds lightly toasted. Place sesame seed mixture, cracked black pepper, sea salt and hazelnuts in a processor. Process until finely chopped. Transfer to a bowl.

  5. Place fish on remaining tray. Stir parsley through dukkah. Sprinkle dukkah mixture over fish. Using fingertips, press dukkah mixture onto fish. Place in oven under vegetables. Bake for 15 to 20 minutes or until fish is cooked through and vegetables are tender. Serve fish with roasted vegetables.


Nutritional Facts

Servings
1

lunch

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