Moroccan-Baked Fish with spice-roasted capsicum, courgette, spinach and chickpeas

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, April 15, 2018.

Patting the chickpeas dry will help them to crisp up and add a little crunch to the dish.

Ingredients

Preheat oven to 220ºC. Line two oven trays (one with a lip) with baking paper. Prepare vegetables.
Toss carrot and capsicum with oil, Moroccan spice mix and salt on tray with a lip. Season with pepper and roast for about 15 minutes to start with.
While carrot and capsicum are cooking, prepare the rest of the meal. Slice courgette into thin rounds, drain and rinse chickpeas and pat dry. Set both aside.
Pat fish dry, remove any remaining scales or bones and place on second prepared tray. Season with salt and lightly spread first measure of Moroccan eggplant dip over fish, using about 1 teaspoon per fillet. Reserve remaining eggplant dip to serve. Sprinkle almonds over fish.
When carrot and capsicum have been cooking for 15 minutes, remove from oven and toss through courgette, chickpeas and cherry tomatoes. Roast for a further 10 minutes, until vegetables are tender.
When returning tray of vegetables to oven, bake fish (on rack below vegetables) for about 7 minutes, until just cooked through.
Remove cooked vegetables and chickpeas from oven. Spoon over yoghurt and prick cherry tomatoes in a few places to release juices. Add spinach and gently toss to combine. Season to taste.
To serve, 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.