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. There's plenty of fibre, chickpeas, flavour and colour to make this a wonderful healthy meal that aligns with multiple health goals.

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Prep time
5 minutes
Cook time
50 minutes
FREEZER FRIENDLY
Yes
SHELF LIFE
2 days
Contains
Peanuts, Shellfish
Ingredients
Serves 4
tomatoes
roughly chopped
aubergine
cut into 3cm chunks
olive oil
black pepper
coriander seeds
ground
turmeric powder
red chilli flakes
mixed nuts
cumin seeds
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

NUTRITION PER SERVING (Read more)

355kcal
Calories
26g
Protein
18g
Total Fat
27g
Carbs
12g
Fibre
9g
Sugars
150mg
Calcium
12%
 
5mg
Iron
29%
 
139mg
Magnesium
33%
 
375mg
Phosporus
30%
 
1339mg
Potassium
28%
 
86mg
Sodium
4%
 
2mg
Zinc
21%
 
1mg
Copper
59%
 
0mg
Vitamin B1
31%
 
0mg
Vitamin B2
15%
 
5mg
Vitamin B3
32%
 
1mg
Vitamin B6
41%
 
100mcg
Vitamin B9
25%
 
152mcg
Vitamin A
17%
 
1mcg
Vitamin B12
47%
 
33mg
Vitamin C
37%
 
1mcg
Vitamin D
3%
 
6mg
Vitamin E
38%
 
33mcg
Vitamin K
28%
 
Calories: 355kcal; Protein: 26g; Total Fat: 18g; Carbs: 27g; Fibre: 12g; Sugars: 9g; Calcium: 150mg (12%); Iron: 5mg (29%); Magnesium: 139mg (33%); Phosporus: 375mg (30%); Potassium: 1339mg (28%); Sodium: 86mg (4%); Zinc: 2mg (21%); Copper: 1mg (59%); Vitamin B1: 0mg (31%); Vitamin B2: 0mg (15%); Vitamin B3: 5mg (32%); Vitamin B6: 1mg (41%); Vitamin B9: 100mcg (25%); Vitamin A: 152mcg (17%); Vitamin B12: 1mcg (47%); Vitamin C: 33mg (37%); Vitamin D: 1mcg (3%); Vitamin E: 6mg (38%); Vitamin K: 33mcg (28%)
Show more
Contains
Peanuts, Shellfish
Ingredients
Serves 4
tomatoes
roughly chopped
aubergine
cut into 3cm chunks
olive oil
black pepper
coriander seeds
ground
turmeric powder
red chilli flakes
mixed nuts
cumin seeds
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
tomatoes
roughly chopped
aubergine
cut into 3cm chunks
olive oil
black pepper
coriander seeds
ground
turmeric powder
red chilli flakes
mixed nuts
cumin seeds
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

Instructions

Your notes
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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