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Moroccan Spiced Roasted Vegetables with Cod

Lerato’s Moroccan Spiced Roast with Cod

Moroccan Spiced Roasted Vegetables with Cod
A light and healthy roast that packs a punch, one you can cook for yourself, your family and for a dinner party. We do love our dinners! In my home we enjoy a Moroccan inspired meal at least once a week and it is one of your most requested cuisines at the cookery school. 
We love to serve this with couscous, with the heightened sophistication of saffron or preserved lemon.


Couscous with home made carrot stock & preserved lemon 

We are lucky to be able to buy fresh and sustainable fish from our local fish mongers in Eastbourne. Swap cod for your favourite fish and adjust the recipe and oven time according to thickness of the fish.

 Use your favourite fish 

Try this recipe at home with your favourite vegetables and I look forward to reading and hearing about how you get on.
 Share our feast together!
I do love to see your photos if you tried this recipe. Follow my channels on Facebook & Instagram and share your delicious creations with us. Don’t forget to tag @leratoofficial and use hashtag #leratofoods #leratofoodclub so that your posts & photos are easy to find and enjoyed by all.

Moroccan Spiced Roasted vegetables with cod

Ingredients 🍋 

2 tbsp olive oil 

4 cod fillets 

2 courgettes, chopped into small pieces 

2 aubergines, chopped into small pieces

3 garlic cloves, crushed 

2 tsp coriander seeds

2 tsp cumin seeds

1tsp fennel seeds

1 tsp smoked paprika 

1 tsp ginger 

Sea salt 

Freshly ground black pepper 


Let’s get cooking! 

1. Preheat oven to 200c. 

2. Brush fish on both sides with olive oil and season with sea salt flakes and black pepper. Set aside. 

3. Toast seeds and grind to coarse consistency with pestle & mortar or using a spice grinder. Cooking with whole seeds is life changing. I promise you! But please feel free to use readily available ground spices as they are time savers.

4. Season chopped veg with crushed toasted spices, all other dry spices and mix well with olive oil. 

5. Spread onto a baking tray and bake for 20 minute or until cooked. 

6. With 10 minutes left until veg is cooked, place the seasoned fish on top of the vegetables and bake for 10 minutes. (Or bake separately if you prefer)

7. Switch your oven to grill for 5 minutes for lovely crispy skin. Et voilà! Minimal effort with maximum flavour!



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