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

Steps

1. Preheat oven to 220ºC. Line an oven tray (with a lip) with baking paper
2. Dice carrot 2cm. Toss carrot with Moroccan spice mix on prepared tray. Spray with oil season well and roast for about 15 minutes to start with.
3. Thinly slice courgette into rounds; slice capsicum 1cm; drain and rinse chickpeas then pat dry with paper towels. Set aside.
4. Pat fish dry and remove any remaining scales or bones. Season with salt and lightly spread eggplant dip over fish. Sprinkle over almonds.
5. After carrot has cooked for 15 minutes, add courgette, capsicum, cherry tomatoes and chickpeas to tray and push 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.
6. Remove tray from oven. Spoon yoghurt over veggies on tray and carefully prick cherry tomatoes in a few places to release juices.
7. Add spinach, gently toss to combine and season to taste.
8. To serve, spoon spice roasted vegetables and chickpeas onto plate with Moroccan-baked fish. Top with remaining Moroccan eggplant dip (if using) and remaining yoghurt. Squeeze over lemon wedges.