ROASTED MIDDLE-EASTERN MIXED SEAFOOD

SERVES 4 PREP + COOK 45 MINS

◆ 2 tbsp ras el hanout

◆ 2 cloves garlic, crushed

◆ 1/ cup olive oil 3

◆ 3 x 200g barramundi fillets, skin on, pin-boned, cut into large pieces

◆ 500g small black mussels, scrubbed, beards removed

◆ 12 medium uncooked tiger prawns, unpeeled

◆ 200g cherry truss tomatoes, cut into clusters

◆ 200g Greek-style yoghurt

◆ 1 Lebanese cucumber, chopped finely

◆ 1/ cup parsley or coriander sprigs

3

1 Preheat oven to 220°C. Grease and line two large oven trays with baking paper.

2 Combine ras el hanout, garlic and ¼ cup oil in large bowl. Season. Add seafood. Toss well to coat. Divide seafood evenly between trays. Top with tomatoes. Drizzle with remaining oil.

3 Roast seafood mixture 20 mins or until fish and prawns are just cooked through, mussels open and tomato skins are just starting to split.

4 For cucumber yoghurt, place yoghurt in small bowl. Stir in half the cucumber, then top with remaining cucumber. Season.

5 Top seafood mixture with herbs. Serve with cucumber yoghurt.