Moroccan Baked Fish

Steps

1. oven to 220°C. Line two oven trays (one with a lip) with baking paper.
2. Toss parsnip and capsicum with oil, Moroccan spice mix, ginger and salt on first prepared tray. Season with pepper and roast for about 15 minutes to start with.
3. While parsnip and capsicum are cooking, prepare the rest of the meal. Thinly slice courgette into rounds and drain and rinse chickpeas then pat dry with paper towels. Set both aside.
4. Pat fish dry with paper towels, remove any remaining scales or bones and place on second prepared tray. Season with salt and lightly spread first measure of eggplant dip over fish, using about 1 teaspoon per fillet. Reserve remaining eggplant dip to serve. Sprinkle almonds over fish.
5. After parsnip and capsicum have cooked for 15 minutes, remove from oven and toss through courgette, cherry tomatoes and chickpeas. Roast for a further 10 minutes, until vegetables are tender.
6. When returning tray of vegetables to oven, bake fish (on rack below vegetables) for about 7 minutes, until just cooked through.
7. Remove cooked vegetables and chickpeas from oven. Spoon over 1-2 tablespoons yoghurt and carefully prick cherry tomatoes in a few places to release juices. Add spinach and gently toss to combine. Season to taste with salt and pepper.
8. divide spice roasted vegetables and chickpeas and Moroccan-baked fish between plates. Top with remaining Moroccan eggplant dip (if using) and a dollop of yoghurt.