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 (keep the vegetables pretty much all the same size so they cook evenly). 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.
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.