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Fish With Spiced Ratatouille

Ingredients

• Fish:
• 120g white fish
• 1/4 lemon
• 1 tbsp dill
• 2 tsp minced garlic
• 1/2 cup couscous
• 3/4 cup steamed vegetables
• Spice Mix for the Ratatouille:
• 1 tsp cayenne pepper
• 1 tsp freshly ground black pepper
• 1 1/2 tsp sweet paprika
• 1 1/2 tsp ground ginger
• 1 tbsp ground turmeric
• 2 tsp ground cinnamon
• 2 tsp ground cumin
• 1 tsp allspice
• 1/4 tsp sea salt
• Ratatouille:
• 1/4 butternut pumpkin, peeled, seeded and cut into 2 cm pieces
• 1 carrot, scraped and diced
• 1/2 eggplant, diced
• Olive oil spray
• 2 red onions, diced
• 2 sticks celery, diced
• 1 zucchini, diced
• 3 tsp minced garlic
• 2 cups tomato Passata
• 2 cups water
• 1 x 400g can chickpeas, rinsed and drained
• Juice of 1/2 lemon
• 1 cup couscous
• 1 tbsp unsalted butter
• 1 cup boiling water

Directions

The fish is to be served with 1 1/2 cups spiced vegetable Ratatouille.

Baked fish in foil with lemon juice, dill and garlic.

To prepare the ratatouille, preheat oven to 220C (430F).

Combine all spice mix ingredients. Arrange pumpkin, carrot and eggplant pieces on a baking tray, spray lightly with oil and sprinkle 1 tbsp of the spice mix over the top. Bake for 30 minutes until tender.

Heat a large saucepan over a low heat and spray lightly with oil. Cook the onion and celery until soft, add the zucchini, garlic and 1 tsp of spice mix, and cook for a further 2 minutes. Add the chickpeas, roasted vegetables, passata and water. Cover and simmer over a low heat for 40 minutes until all vegetables are soft. When cooked add lemon juice and more spice mix to taste.

Place couscous and butter in a bowl and pour over boiling water. Cover and let stand for 5 minutes, then stir gently with a fork to loosen the grains. To serve place the couscous in a large bowl and arrange the vegetables on top. The vegetables are delicious topped with low-fat yoghurt to temper the spice of the dish.