Fish and Tunisian Tabil Roasted Potatoes and Cauliflower with Eggplant Relish

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, November 8, 2015.

Pan-fried fish with Tunisian tabil roast veggies and our specially made eggplant relish

Ingredients

400 g potatoes, scrubbed and diced 2cm
1/4 cauliflower, cut into small florets, stalks diced until you have 2.5 cups worth
1-2 tablespoons olive oil
1 teaspoon Tunisian tabil spice mix
1 teaspoon finely grated ginger
1 1/2 tablespoons sweet chilli sauce
1/2 bag baby spinach leaves

oven to 220°C. Line an oven tray with baking paper.
Toss potatoes and cauliflower on prepared tray with olive oil, Tunisian tabil spice mix, ginger and sweet chilli sauce. Season with salt and pepper and roast for about 25 minutes until golden and crispy. Turn once during cooking.
In a small bowl, mix together Moroccan eggplant relish and mayonnaise. Set aside.
When vegetables have about 10 minutes cook time remaining, cook fish. Pat fish dry with paper towels, and remove any remaining scales or bones. Place seasoned flour into a shallow bowl and lightly dust fish to coat. Heat butter in a medium fry-pan (preferably non-stick) on medium to high heat. Fry fish for 1–2 minutes each side, or until just cooked through. Add extra butter if needed, then set aside on a plate.
Toss spinach through roasted potatoes and cauliflower until lightly wilted.
Divide Tunisian tabil roasted potatoes and cauliflower between plates and top with fish. Dollop over eggplant relish, squeeze over lemon juie and garnish with coriander.