Here’s a delicious dish for two people that’s not only quick and easy but also uses just one baking tray. A handy weeknight meal that’s fit for a gourmet.
The recipe features quick-cooking vegetables and the wonderful Moroccan spice, ras el hanout. You can read about this exotic blend in the recipe for Moroccan Quinoa Salad in SoupASalads.
2 teaspoons ras el hanout
1 clove of garlic, crushed
3 tablespoons EVOO
3 tablespoons lemon juice
2 fillets white fish
½ large red capsicum, diced
1 zucchini, diced
2 eschalots or ½ red onion, diced
200g fresh or canned diced tomatoes
200g canned chickpeas, drained
10 pitted olives (optional)
Coriander leaves to garnish (optional)
Combine ras el hanout, garlic, oil and lemon juice. Use half the mixture to baste fish and set aside to marinate.
Place vegetables in an ovenproof tray and toss through remaining marinade. Place in oven and bake for 15-20 minutes.
Stir through chickpeas and olives if using, place fish on top and return to oven and bake for a further 5-10 minutes. Garnish with coriander leaves and serve with rice or couscous.
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