Pan-Fried Fish and Tunisian Tabil Roast Potatoes and Capsicum with Eggplant Relish

Pan-Fried Fish and Tunisian Tabil Roast Potatoes and Capsicum with Eggplant Relish

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, May 1, 2016.
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A wholesome dish of crispy, golden brown fish.

Ingredients

TUNISIAN TABIL ROAST POTATOES AND CAPSICUM

  • 200g potatoes, scrubbed and diced 2cm
  • 1/2 capsicum, core and seeds removed and thickly sliced
  • 2 teaspoons olive oil
  • 1 teaspoon Tunisian tabil spice mix
  • 1/2 teaspoon finely grated ginger
  • 2 teaspoons sweet chilli sauce
  • 1 handful baby spinach leaves

EGGPLANT RELISH

  • 1 tablespoon Moroccan eggplant relish
  • 1 teaspoon mayonnaise š

PAN-FRIED FISH

  • 150g fish fillet
  • 1 teaspoon butter š
  • 1 teaspoon olive oil š
  • 1 wedge lemon

TO SERVE

  • 1 tablespoon torn coriander leaves

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss potatoes and capsicum on prepared tray with olive oil, Tunisian tabil spice mix, ginger and sweet chilli sauce. Season with salt and pepper and roast for about 20 minutes until golden. Turn once during cooking.
  3. In a small dish, mix together Moroccan eggplant relish and mayonnaise. Set aside.
  4. When vegetables have about 10… minutes cook time remaining, cook fish. Pat fish dry, removing any remaining scales or bones. Heat butter and oil in a small fry-pan on medium-high heat. Cook fish for 1…–2 minutes each side, or until just cooked through. Remove from heat and squeeze lemon juice over.
  5. Toss spinach through roast potatoes and capsicum until wilted.
  6. Spoon Tunisian tabil roast potatoes and capsicum onto a plate and top with fish. Dollop over eggplant relish and garnish with coriander.

Nutritional Information

Energy 2279 kj
545 kcal
Protein 37.8g
Carbohydrate 39.7g
Fat 24.9g