Pan-Fried Fish, Tunisian Tabil Roast Potatoes and Capsicum with Eggplant Relish

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, February 14, 2016.

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Our Tabil contains crushed coriander seeds, garlic, crushed caraway seeds, ras el hanout, and a hint of cayenne which goes beautifully with the Moroccan eggplant relish.

Ingredients

TUNISIAN TABIL ROAST POTATOES AND CAPSICUM

200g potatoes, scrubbed and diced 2cm
1/2 capsicum, core and seeds removed, thickly sliced
2 teaspoons olive oil
1 teaspoon Tunisian tabil spice mix
1/2 teaspoon finely grated ginger
2 teaspoons sweet chilli sauce
1 handful baby spinach leaves

EGGPLANT RELISH

1 tablespoon Moroccan eggplant relish
1 teaspoon mayonnaise

PAN-FRIED FISH

150g fish fillet
1 teaspoon butter
1 teaspoon olive oil
1 wedge lemon

TO SERVE

1 tablespoon roughly torn coriander

Steps

oven to 220°C. Line an oven tray with baking paper.
Toss potatoes and capsicum on prepared tray with olive oil, Tunisian tabil spice mix, ginger and sweet chilli sauce. Season with salt and pepper and roast for about 20 minutes until golden. Turn once during cooking.
In a small dish, 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, removing any remaining scales or bones. Heat butter and oil in a small fry-pan (preferably non-stick) on medium to high heat. Cook fish for 1–2 minutes each side, or until just cooked through. Add extra butter if needed. Set aside on a plate and squeeze lemon juice over.
Toss spinach through roast potatoes and capsicum until wilted.
Spoon Tunisian tabil roast potatoes and capsicum onto a plate and top with fish. Dollop over eggplant relish and garnish with coriander.

Nutritional Information

Energy	2279 kj 545 kcal
Protein	37.8g
Carbohydrate	39.7g
Fat	24.8g