Moroccan Fish with Veggie Roasties and Eggplant Aioli

Moroccan Fish with Veggie Roasties and Eggplant Aioli

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, August 18, 2019.
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Ingredients

Roasties

  • 800g kumara
  • 1 parsnip
  • 1 carrot
  • 1/4 cauliflower
  • 1/2 pack Moroccan spices

Fish

  • 1 pack market fish
  • 1/4 cup GF flour
  • Remaining Moroccan spices

To Serve

  • 1 pack eggplant aioli
  • 1 pack sliced almonds

Steps

  1. Prep veggies Preheat oven to 230°C. Dice kumara and parsnip 2cm; dice carrot 1cm; cut cauliflower into medium florets.
  2. Cook roasties Toss veggies on two lined oven trays with a drizzle of oil and first measure of Moroccan spices. Season and roast for 25-30 minutes, until tender and golden.
  3. Prep fish Pat fish dry and remove any remaining scales or bones. Toss in a bowl with flour, 1/2 tsp salt and remaining Moroccan spices, until well coated. Leave spices off some fish for little foodies.
  4. Cook fish When roasties have about 6 minutes cook time remaining, heat a drizzle of oil and a knob of butter in a fry-pan on medium-high heat. Cook fish in 2 batches for 1-2 minutes, each side, or until just cooked through.
  5. Serve fish with roasties, aioli and almonds.

Nutritional Information

Energy 2327 kj
556 kcal
Protein 35.8g
Carbohydrate 69.8g
Fat 12.9g