Spanish-style sh with roast capsicum and eggplant

SERVES 4 PREP AND COOK TIME 45 MINUTES

4 small eggplants (400g)

1 medium red capsicum (200g)

1 teaspoon smoked paprika

2 tablespoons extra virgin olive oil

8 sand whiting fillets (960g), skin on

400g can cannellini beans, drained, rinsed

½ cup (150g) whole-egg mayonnaise

1 clove garlic, crushed

1 tablespoon lemon juice micro coriander leaves and lemon wedges, to serve (optional)

1 Preheat oven to 200°C (180°C fanforced). Line an oven tray with baking paper.

2 Cut eggplant in half lengthways; score the flesh. Quarter capsicum; discard seeds and membrane. Place eggplant and capsicum, skin-side up, on the tray. Roast for 30 minutes or until capsicum skin blisters and blackens and eggplant is tender. Transfer to a heatproof bowl; cover for 5 minutes, then peel away vegetable skins. Shred eggplant coarsely; slice capsicum. Season.

3 Meanwhile, combine smoked paprika and half the oil in a medium shallow bowl; add fish and turn to coat.

4 Heat a large non-stick frying pan over high heat; cook fish, in two batches, skin-side down first, for 1 ½ minutes on each side or until just cooked through. Transfer to a plate; cover to keep warm.

5 Heat the remaining oil in the same pan over medium heat; cook the beans, stirring, until warmed through. Season to taste.

6 To make aïoli, combine mayonnaise, garlic and juice in a small bowl; season to taste.

7 Top the fish with eggplant, capsicum, beans and micro coriander. Serve with aïoli and lemon wedges to the side. Not suitable to freeze or microwave.