Fish and Tunisian Tabil Potatoes with Eggplant Relish

Fish and Tunisian Tabil Potatoes with Eggplant Relish

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, April 22, 2018.
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Cook your fish on the BBQ for a nice smoky flavour!

Ingredients

Potatoes

  • 150g potatoes
  • ½ capsicum
  • 2 tsp olive oil
  • 1 tsp Tunisian tabil spice mix
  • ½ tsp grated ginger
  • 2 tsp sweet chilli sauce
  • 1/3 bag baby spinach

Eggplant Relish

  • 1 Tbsp Moroccan eggplant relish
  • 1 tsp mayonnaise

Fish

  • 150g market fish
  • 1 tsp butter
  • 1 tsp olive oil
  • 1 wedge of lemon

To serve

  • 1 Tbsp coriander

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Dice potatoes 2cm and slice capsicum 2cm.
  2. Toss potatoes and capsicum on prepared tray with olive oil, Tunisian tabil spice mix, ginger and sweet chilli sauce. Season and roast for about 20 minutes, until golden. Turn once during cooking.
  3. In a small bowl, combine Moroccan eggplant relish and mayonnaise and set aside.
  4. When vegetables have 10 minutes remaining, pat fish dry and remove 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 (depending on thickness), until just cooked through. Set aside on a plate and squeeze over lemon.
  5. When vegetables have finished cooking, toss through spinach until wilted.
  6. To serve, spoon Tunisian tabil roast potatoes and capsicum onto a plate and top with pan-fried fish. Dollop over Moroccan eggplant relish and garnish with coriander leaves.

Nutritional Information

Energy 2279 kj
545 kcal
Protein 37.8g
Carbohydrate 39.7g
Fat 24.8g