Moroccan Crumbed Fish with Roasties & Harissa Aioli

Moroccan Crumbed Fish with Roasties & Harissa Aioli

Ready in 45 minutes • Serves 4
This dish most recently appeared in My Gluten Free Bag on Sunday, October 13, 2019.
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Ingredients

Roasties

  • 400g potaotes, diced 2cm
  • 400g orange kumara, diced 3cm
  • 1 parsnip, diced 2cm
  • 1 carrot, cut into sticks
  • 1/2 red onion, cut into wedges
  • 3 tsp Moroccan spices
  • 1/2 pack baby spinach

Fish

  • 1 pack market fish
  • 1/2 cup breadcrumbs
  • Remaining Moroccan spices
  • 2 Tbsp GF mayo

To Serve

  • 1 pack harissa aioli

Steps

  1. Preheat oven to 220°C. Prep & cook roasties. Toss veggies (except spinach) and first measure of Moroccan spices on a lined oven tray with a drizzle of oil. Season and roast for about 30 minutes, until tender. Toss through spinach.
  2. Prep fish. Pat fish dry, remove any remaining bones or scales and cut into even-sized pieces. Place on a lined oven tray and season. Toss breadcrumbs and remaining Moroccan spices together with a drizzle of oil. Spread mayo evenly over the top of each fish fillet and top with Moroccan breadcrumbs.
  3. Cook fish. When veggies have about 10 minutes cook time remaining, bake fish above veggies, for 5-8 minutes (depending on thickness), or until cooked through.
  4. Serve veggies topped with fish and a dollop of harissa aioli.

Nutritional Information

Energy 2080 kj
497 kcal
Protein 34.3g
Carbohydrate 52.0g
Fat 15.7g