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Aubergine and Cumin Crusted Fish Traybake

This traybake is perfect for a weeknight meal with minimal fuss. It's budget friendly and easy to make this dish veggie by omitting the white fish. Th...This traybake is perfect for a weeknight meal with minimal fuss. It's budget friendly and easy to make this dish veggie by omitting the white fish. There's plenty of fibre, chickpeas, flavour and colour to make this a wonderful healthy meal that aligns with multiple health goals. Read more This traybake is perfect for a weeknight meal with minimal fuss. It's budget friendly and easy to make this dish veggie by omitting the white fish. There's plenty of fibre, chickpeas, flavour and colour to make this a wonderful healthy meal that aligns with multiple health goals. This traybake is perfect for a weeknight meal with minimal fuss. It's budget friendly and easy to make this dish veggie by omitting the white fish. There's plenty of fibre, chickpeas, flavour and colour to make this a wonderful healthy meal that aligns with multiple health goals.

Why is this healthy?
Plant
points
High
protein
High
fibre
3+ fruits &
vegetables
Herbs &
spices
Diet
Pescatarian
Contains
Peanuts, Shellfish, Fish
Ingredients
Serves 4
Metric Imperial
roughly chopped
aubergine
cut into 3cm chunks
black pepper
coriander seeds
ground
red chilli flakes
white fish (frozen)
Swaps: salmon fillets, trout
thawed, cut into thick chunks
mustard seeds
optional
mint
chopped optional
chickpeas (can)
Swaps: butter beans (can), cannellini beans (can)
drained and rinsed
curry leaves
optional

Ingredients

Serves 4
Metric Imperial
roughly chopped
aubergine
cut into 3cm chunks
black pepper
coriander seeds
ground
red chilli flakes
white fish (frozen)
Swaps: salmon fillets, trout
thawed, cut into thick chunks
mustard seeds
optional
mint
chopped optional
chickpeas (can)
Swaps: butter beans (can), cannellini beans (can)
drained and rinsed
curry leaves
optional

Method

1

Gather your ingredients and preheat your oven to 200°C or 180°C fan.

2

To a large baking tray, add the tomatoes, aubergine chunks, olive oil, black pepper, coriander, turmeric, mustard seeds, curry leaves and chilli flakes with salt. Stir through the ingredients and bake for 30 minutes, stirring halfway through.

3

Meanwhile, grind the nuts in a pestle and mortar or roughly blitz them in a blender with cumin seeds, salt and pepper.

4

Coat the thawed fish in the crumb and set aside.

5

At 30 minutes of cooking, the tomatoes will have reduced and the aubergine nicely coloured. Add the chickpeas and cook for another 5 minutes.

6

Remove the tray, add the fish chunks to, drizzle with olive oil and bake for another 10 minutes until the crumb is golden and the fish is cooked through.

7

Scatter with mint and eat the fish for dinner with the vegetables. Use the chickpea, tomato and aubergine medley as leftovers. this will keep in an airtight container for 3 days or freeze nicely too

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