Moroccan-Baked Fish

Steps

1. Preheat oven to 220°C. Line an oven tray (with a lip) with baking paper. Toss carrot with Moroccan spice mix and salt then spray with oil on prepared tray. Season with pepper and roast for about 15 minutes to start with.
2. While carrot cooks, prepare the rest of the meal. Thinly slice courgette into rounds; thinly slice courgette 1cm; pat chickpeas dry with paper towels. Set aside.
3. Pat fish dry and remove any remaining scales or bones. Season with salt and lightly spread first measure of eggplant dip over fish. Reserve remaining eggplant dip to serve. Sprinkle almonds over fish.
4. After carrot has cooked for 15 minutes, remove from oven and toss through courgette, capsicum, cherry tomatoes and chickpeas. Push all veggies to one side of tray. Place fish on other side of tray and return to oven to cook for 6-7 minutes, until vegetables are tender and fish is cooked through.
5. Remove tray from oven and place fish onto serving plate. Spoon 1 tablespoon of yoghurt over veggies on tray and carefully prick cherry tomatoes in a few places to release juices. Add spinach and gently toss to combine. Season to taste.
6. TO SERVE spoon spice roasted vegetables and chickpeas onto plate with Moroccan-baked fish. Top with remaining Moroccan eggplant dip and remaining yoghurt.