SERVES 4
INGREDIENTS
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
METHOD
- Preheat oven to 200ºC.
- Place the aubergine on a lined baking tray and spray with oil. Roast until coloured, about 25 minutes.
- 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.
- 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.
- Serve on top of the aubergine salad.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 1716kJ |
| Protein | 59.2g |
| Fat | 10.4g |
| Carbohydrates | 14.2g |
| Fibre | 10.1g |