Moroccan Fish with Crispy Chickpea Salad and Eggplant Aioli

Steps

1. oven to 230°C. Bring a half full kettle to the boil. Line two oven trays with baking paper.
2. Toss potatoes with first measure of oil on first prepared tray, season with salt and pepper and bake for 5 minutes to start with. Place pumpkin, chickpeas, Moroccan spices and second measure of oil in a medium bowl, mix well and scatter over tray of potatoes.
3. Continue to bake for 17–20 minutes, until vegetables are tender and chickpeas are crispy. While vegetables cook, place beans in a small, heat-proof bowl and cover with boiling water. Cover with a plate and leave for 2–3 minutes, until bright green and tender. Drain, refresh under cold water and drain again.
4. Dice tomato 2cm; remove core and seeds from capsicum and thinly slice; roughly chop cos lettuce. Add all to a large bowl with first measure of Moroccan eggplant dip. Do not mix yet but set aside. In a small bowl mix both Moroccan eggplant aioli ingredients together and set aside.
5. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half. Place fish on second prepared tray, season with salt and evenly sprinkle dukkah over top of fillets.
6. When vegetables have 5 minutes cook time remaining, place fish in oven (on upper rack) for 5–6 minutes, until just cooked through. When vegetables and beans are cooked, add to bowl with salad and toss well to combine. Season to taste with salt and pepper.
7. Spoon crispy chickpea salad onto plates and top with Moroccan fish. Drizzle with Moroccan eggplant aioli.