Fish on eggplant (aubergine) with roasted red pepper (capsicum) aioli

Name: Fish on eggplant (aubergine) with roasted red pepper (capsicum) aioli
Cook time: 1 h
Yield: 4
Ingredients: 8 thick slices of large eggplant (aubergine); 1 large red pepper (capsicum); 2 tablespoons oil; 4 × 200 g (6 1/2 oz) white fish fillets (eg. snapper, monkfish, perch, cod), each cut diagonally into 6 pieces

August 8, 2013

easyTime:30 mins - 1 hourServes:4

A recipe from the Good Food collection.

Ingredients

8 thick slices of large eggplant (aubergine)
1 large red pepper (capsicum)
2 tablespoons oil
4 × 200 g (6 1/2 oz) white fish fillets (eg. snapper, monkfish, perch, cod), each cut diagonally into 6 pieces

Method

Step 1
Rub some salt into each cut side of the eggplant, place on a plate and set aside for 20 minutes. Rinse off the salt and pat the eggplant dry with paper towels. Set aside.
Step 2
Cut the red pepper into large flattish pieces. Cook, skin-side-up, under a hot grill until the skin blackens and blisters. Cool in a plastic bag, then peel and discard the seeds and membrane. Slice into strips. Reserve half for the aioli.
Step 3
For the roasted red pepper aioli, mix the garlic, egg yolk and juice in a food processor or blender until smooth. With the motor running, pour in half the olive oil in a thin steady stream, blending until the aioli thickens. Add the reserved red pepper and blend until smooth. Transfer to a bowl and season, to taste. Stir in the parsley, cover and refrigerate.
Step 4
Heat a grill to high. Brush the eggplant with half the oil and grill on both sides until brown and tender.
Step 5
Heat the remaining oil in a frying pan and cook the fish for 1-2 minutes each side, or until the fish flakes when tested in the thickest part. Do not overcook or the fish will toughen.
Step 6
To serve, place the eggplant on a plate and top with some sliced roasted pepper. Arrange 3 pieces of fish over the pepper and spoon some aioli over the top.