Roast vegetables with fish
( SERVES 4 )
Photo by Tamara West
This recipe is a weekly in my house and having developed an addiction to Martin Bosley’s vadouvan spice (known as French curry), I have used this to coat the pieces of fish. Serve this dish with a green vegetable and if you like a bit of a sauce, pass a dish of mayonnaise, aioli or even hummus.
- Heat oven to 200C. Line a large shallow roasting dish with baking paper.
- Place prepared vegetables in a large bowl, drizzle with the oil and sprinkle with salt. Toss well to coat and place on the prepared tray.
- Place in the lime halves and scatter with oregano sprigs. Place in the oven and roast for 25-30 minutes.
- Mean while sprinkle vadouvan spice on to a large flat plate and coat fish pieces well.
- Remove tray from the oven and nestle the fish in between pieces of vegetable. Roast for a further 10 minutes until the fish is just cooked. (This will depend on thickness of fish, but if not sure cut a piece open, the flesh should have a light pink tinge to it and be very moist – fish will continue cooking after being removed from the oven).
- Before serving, squeeze the soft garlic pulp from its skin and scatter over dish.
Keep the vegetables pretty much all the same size so they cook evenly.
* Martin Bosley's vadouvan spice
A little bit French, a little bit Indian, this masala is a sweet, mild and aromatic spice blend made from slowly cooked onions and garlic, combined with fenugreek, turmeric, cumin, cinnamon, cardamom, mustard seeds, nutmeg and cloves, gently caramelised together then dried to a powder. It provides an instantly warm, spicy curry flavour. Sprinkle it over fish, poultry or pork, cooked potatoes, carrots, roast pumpkin or cauliflower. It also makes a terrific kedgeree. Buy it from bosleyspantry.co.nz and sabato.co.nz.