Mar­ket Fish with Egg­plant Salad

Use what­ever fish is fresh­est and best on the day. The egg­plant salad is also de­li­cious with meat or pan-fried halloumi.

Dish - Everyday Dish - - Recipes -

2 large egg­plants, sliced 2cm thick 800 grams fish fil­lets olive oil sea salt and ground pep­per Dress­ing 1 ta­ble­spoon bal­samic vine­gar 1 ta­ble­spoon white wine vine­gar 1 tea­spoon caster sugar 2 cloves gar­lic, crushed ¼ cup olive oil ¼ cup raisins 400-gram tin can­nellini beans, drained and rinsed 8 large pit­ted green olives, sliced hand­ful pars­ley, roughly chopped lime wedges, to serve Dress­ing: Whisk both vine­gars, sugar, gar­lic and oil to­gether in a medium bowl and sea­son well. Add the raisins and set aside. Brush the egg­plant with oil and sea­son. Cook in a medium-hot sauté pan or on a bar­be­cue flat plate un­til ten­der. Set aside as they are cooked. Wipe out the pan and heat a lit­tle ex­tra oil. Sea­son the fish and cook un­til golden. To serve: Add the can­nellini beans and olives to the dress­ing. Di­vide the egg­plant be­tween plates and spoon over some of the dress­ing and pars­ley. Top with the fish, the re­main­ing dress­ing, pars­ley and lime wedges, if de­sired. Serves 4

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