Black Sea Bass with Moroccan Vegetables and Chile Sauce

Ingredients

• 1 teaspoon allspice 
• 0.1 teaspoon pepper black freshly ground
• 1 cup broccoli florets 
• 2 large carrots peeled thinly sliced
• 1 cup cauliflower florets 
• 2  celery stalks thinly sliced
• 1 cup couscous 
• 2 teaspoons curry powder 
• 0.3 cup feta cheese crumbled
• 0.3 cup optional: dill fresh chopped
• 3 cloves garlic chopped
• 1 large bell pepper green cored seeded thinly sliced
• 1 cup onion chopped (or onions)
• 2 tablespoons soy sauce low-sodium
• 1 teaspoon olive oil 
• 2 teaspoons oregano fresh chopped
• 2 teaspoons pinenuts 
• 24 ounces sea bass fillets black
• 4 cups pkt spinach fresh
• 2 cups tomatoes fresh chopped
• 0.5 cup vegetable stock fat-free low-sodium,
• 2 large zucchini cut into 1/4-inch chunks

Equipment

• sauce pan
• oven
• baking pan
• aluminum foil

Directions

1. Line a 9" x 12" baking dish with foil. Set aside.
2. Heat oven to 400°F.
3. 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.
4. Add tomato, bell pepper, celery and soy sauce. Cook until pepper softens, 2 to 3 minutes.
5. Add stock. Simmer, covered, 25 to 30 minutes.
6. Place carrots, cauliflower, broccoli and stock in prepared dish.
7. Bake until vegetables begin to soften, 10 to 12 minutes.
8. Remove from oven.
9. Add spinach and zucchini.
10. Place fish on top of vegetables.
11. Drizzle with sauce.
12. 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 1/4 cup couscous, 1/4 of vegetables and 1 fillet.
13. Sprinkle with pine nuts, dill and feta.
14. Serve immediately.
15. Self