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Egyptian-style fish with roasted vegetables
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Prep Time:
25 minutes
Cook Time:
48 minutes
Total Time:
73 minutes
Create a tantalizing fish dinner with exotic aromas and fabulous flavors.
Ingredients:
  • 2 medium desiree potatoes, peeled, chopped
  • 1 medium carrot, peeled, halved, thickly sliced
  • 1 medium red capsicum, thickly sliced
  • 1 medium red onion, cut into thin wedges
  • 1 medium zucchini, thickly sliced
  • olive oil cooking spray
  • 4 (150g each) skinless blue-eye fish fillets
  • 20.00 ml finely chopped fresh flat-leaf parsley leaves
  • 18.00 gm sesame seeds
  • 20.00 ml cumin seeds
  • 20.00 ml coriander seeds
  • 1/2 tsp cracked black pepper
  • 1.20 gm sea salt
  • 60g hazelnuts
Instructions:
  • Preheat your oven to 200°C (180°C fan-forced) and line 2 baking trays with baking paper.
  • Place potato, carrot, capsicum, onion, and zucchini in a single layer on a prepared tray. Drizzle with oil and generously season with salt and pepper. Bake on the top shelf of the oven for 20 minutes.
  • Prepare Dukkah: Toast sesame seeds, cumin seeds, and coriander seeds in a frying pan over low heat until fragrant and sesame seeds are lightly toasted, about 6 to 8 minutes. Combine the toasted seeds with cracked black pepper, sea salt, and hazelnuts in a food processor. Pulse until finely chopped, then transfer to a bowl.
  • Lay the fish on the tray. Mix parsley into the dukkah. Sprinkle the dukkah mixture over the fish and press it gently onto the fish. Place the tray in the oven with the vegetables and bake for 15 to 20 minutes until the fish is cooked and the vegetables are tender. Serve the fish with the roasted vegetables.

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