Serve this easy fish with smoky brinjal for a delicious kick.
- 4 small brinjal (400g) 1 medium red pepper
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 8 white fish fillets (960g)
- 400 grams canned cannellini beans, drained, rinsed 1⁄2 cup mayonnaise
- 1 garlic clove, crushed 1 tbsp lemon juice
- 1 lemon, cut into wedges
- 2 tbsp coarsely chopped parsley
PREHEAT oven to 200°C. Line an oven tray with baking paper.
CUT brinjal in half lengthways; score the flesh. Cut red pepper into quarters; discard seeds and membranes.
PLACE brinjal and pepper, skin-side up, on the tray. Roast for 30 minutes or until pepper skin blisters and blackens and brinjal is tender.
TRANSFER to a heatproof bowl; cover with plastic wrap for 5 minutes, then peel away vegetable skins. Shred brinjal coarsely; chop pepper coarsely. Season well.
COMBINE smoked paprika and half the oil in a 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 1⁄2 minutes each side or until just cooked through. Transfer to a plate; cover to keep warm. HEAT remaining oil in the same pan over medium heat; cook beans, stirring, until warmed through. Season.
WHISK mayonnaise, garlic and lemon juice together in a small bowl; season to taste.
SERVE fish with brinjal, peppers, beans, aïoli and lemon wedges; top with parsley.and serve.