Tony Ferguson

Make healthy eating enjoyable with Tony Ferguson’s
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Moroccan Fish with Aubergine Salad



2 large aubergines, cubed
Olive oil spray
2 tsp olive oil
1 red onion, chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground paprika
½ – 1 tsp chilli flakes
3 garlic cloves, crushed
400g tin diced tomatoes
2 tbs chopped mint
2 tbs chopped coriander
480g firm white fish fillets
3 tsp Moroccan seasoning


  1. Preheat oven to 200ºC.
  2. Place the aubergine on a lined baking tray and spray with oil. Roast until coloured, about 25 minutes.
  3. Heat the olive oil in a pan over medium heat and cook the onion until it begins to soften, add the spices and stir through until fragrant. Add the tomatoes and garlic and simmer for 5 minutes or until thickened. Stir through the herbs, season and add the aubergine. Set aside.
  4. Coat the fish fillets with the Moroccan seasoning. Heat a large pan over medium heat and spray with olive oil. Pan fry on each side until fish is cooked through.
  5. Serve on top of the aubergine salad.
Energy 1716kJ
Protein 59.2g
Fat 10.4g
Carbohydrates 14.2g
Fibre 10.1g