Egyptian-style fish with roasted vegetables

Unlock exotic aromas and fabulous flavours with this tantalising fish dinner.

Ingredients

2 medium desiree potatoes, peeled, chopped

1 medium carrot, peeled, halved, thickly sliced

1 medium red capsicum, thickly sliced

1 medium red onion, cut into thin wedges

1 medium zucchini, thickly sliced

olive oil cooking spray

4 (150g each) skinless blue-eye fish fillets

1 tbsp finely chopped fresh flat-leaf parsley leaves

Dukkah

1 1/2 tbsp sesame seeds

1 tbsp cumin seeds

1 tbsp coriander seeds

1/2 tsp cracked black pepper

1/2 tsp sea salt

1/2 cup (60g) dry-roasted hazelnuts

Directions

Step 1

Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper.

Step 2

Arrange potato, carrot, capsicum, onion and zucchini, in a single layer, on 1 prepared tray. Spray with oil. Season with salt and pepper. Place tray on top shelf in oven. Bake for 20 minutes.

Step 3

Make Dukkah: Place sesame seeds, cumin seeds and coriander seeds in a frying pan over low heat. Cook, stirring occasionally, for 6 to 8 minutes or until fragrant and sesame seeds lightly toasted. Place sesame seed mixture, cracked black pepper, sea salt and hazelnuts in a processor. Process until finely chopped. Transfer to a bowl.

Step 4

Place fish on remaining tray. Stir parsley through dukkah. Sprinkle dukkah mixture over fish. Using fingertips, press dukkah mixture onto fish. Place in oven under vegetables. Bake for 15 to 20 minutes or until fish is cooked through and vegetables are tender. Serve fish with roasted vegetables.