Spanish-style fish with smoky eggplant

SERVES 4 PREP AND COOK TIME 55 MINUTES (+ STANDING TIME)

4 small eggplants (400g)

1 medium red capsicum (200g) 1 teaspoon smoked paprika 2 tablespoons extra virgin olive oil 12 red mullet fillets (960g), skin on (see below)

400g canned cannellini beans, drained, rinsed

½ cup (150g) whole-egg mayonnaise 1 clove garlic, crushed

1 tablespoon lemon juice

¼ cup fresh flat-leaf parsley leaves lemon cheeks, to serve

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

Swap sand whiting or butterflied sardine fillets for red mullet, if you like.

2 Cut eggplant in half lengthways; score flesh at 1cm intervals. Quarter capsicum; discard seeds and membranes. Place eggplant and capsicum, 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; cover for 5 minutes. Peel away vegetable skins. Shred eggplant coarsely; slice capsicum thickly. Season to taste.

3 Meanwhile, combine smoked paprika and half the oil in a medium shallow bowl, add fish; turn to coat. Heat a large non-stick frying pan over high heat; cook fish, in two batches, skin-side first, for 1 ½ minutes each side or until just cooked through. Transfer to a plate; stand, covered loosely with foil.

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

5 Meanwhile, combine mayonnaise, garlic and juice in a small bowl; season to taste.

6 Combine eggplant, capsicum and beans, top with fish and parsley. Serve with aioli and lemon cheeks.

Not suitable to freeze or microwave.