Spanish-style Fish with Yoghurt Aioli

SERVES 4 PREPARATION & COOKING 1 HOUR

1 red capsicum, quartered 4 small eggplants, sliced

thickly on the diagonal 1¼ teaspoons smoked

paprika 2 tablespoons olive oil 8 firm-fleshed white

fish fillets 400g canned cannellini

beans, drained, rinsed 3 baby gem lettuces,

quartered lengthways 2 tablespoons fresh

flat-leaf parsley, chopped YOGHURT AIOLI ¼ cup whole-egg olive

oil mayonnaise

¼ cup Greek-style yoghurt 1 garlic clove, crushed 1 tablespoon lemon juice

1. Preheat oven to 200°C. Line an oven tray with baking paper.

2. Place capsicum and eggplant, skin-side up, on lined tray. Roast for 30 minutes or until capsicum skin blisters and blackens, and eggplant is tender. Transfer to a heatproof bowl, then cover and stand for 5 minutes. Slice eggplant and capsicum thickly. Season to taste.

3. Combine 1 teaspoon smoked paprika and half the oil in a medium shallow bowl. Add fish and turn to coat. Heat a large, heavy-based nonstick frying pan over high heat. Cook fish in two batches, skin-side down first, for 1½ minutes on each side or until just cooked through. Transfer to a plate and cover to keep warm.

4. Heat remaining oil in same pan over medium heat. Cook beans, stirring, until warmed through. Season to taste.

5. YOGHURT AIOLI. Combine mayonnaise, yoghurt, garlic and lemon juice in a small bowl. Season to taste, then sprinkle with remaining smoked paprika.

6. Divide fish, eggplant, capsicum, beans and lettuce among plates, then sprinkle with parsley. Serve with yoghurt aioli.