Black Sea Bass with Moroccan Vegetables and Chilli Sauce

Ingredients for Black Sea Bass with Moroccan Vegetables and Chilli Sauce

• 1 teaspoon olive oil

• 240ml chopped leeks (or onions)

• 3 cloves garlic, chopped

• 2 teaspoons chopped fresh oregano

• 2 teaspoons curry powder

• 1 teaspoon allspice

• 1/8 teaspoons freshly ground black pepper

• 300g chopped fresh tomato

• 1 large green pepper, cored, seeded and thinly sliced

• 2 celery stalks, thinly sliced

• 2 tablespoons low-sodium soy sauce

• 120ml low-sodium, fat-free vegetable stock

• 2 large carrots, peeled and thinly sliced

• 1 cup cauliflower florets

• 1 cup broccoli florets

• 1/2 cup low-sodium, fat-free vegetable stock

• 4 cups fresh spinach

• 2 large courgette, cut into 1/4-inch chunks

• 4 fillets black sea bass (about 170g each)

• 1 cup couscous

• 2 teaspoons pine nuts

• 1/4 cup fresh dill, chopped

• 1/4 cup crumbled feta

How to make Black Sea Bass with Moroccan Vegetables and Chilli Sauce

Line a 9" x 12" baking dish with foil. Set aside. Heat oven to 204°C. Heat oil in a large saucepan over medium heat. Cook leeks, garlic, oregano, curry, allspice and black pepper until leeks become translucent, stirring, 2 to 3 minutes. Add tomato, pepper, celery and soy sauce. Cook until pepper softens, 2 to 3 minutes. Add stock. Simmer, covered, 25 to 30 minutes. Place carrots, cauliflower, broccoli and stock in prepared dish. Bake until vegetables begin to soften, 10 to 12 minutes. Remove from oven. Add spinach and courgette. Place fish on top of vegetables. Drizzle with sauce. Bake until fish is cooked through and vegetables are tender, 15 to 20 minutes. While fish cooks, prepare couscous as directed on package. Top each plate with 60ml couscous, 1/4 of vegetables and 1 fillet. Sprinkle with pine nuts, dill and feta. Serve immediately.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.