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; … Continue reading Spanish-style fish with smoky brinjal