Spanish-style fish with smoky brinjal

December 13, 2021

Serve this easy fish with smoky brinjal for a delicious kick.

INGREDIENTS

  • 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

METHOD

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.

HANDS-ON TIME 30min  | TOTAL TIME 65 min | SERVES 4 | EASY

ALSO SEE TANDOORI FISH WITH GREEN CHILLI RICE 

Tandoori Fish with Green Chilli Rice

 

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