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Collection: Vegetables
Recipe By: Lowther Tribe
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.
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