Market Fish with Eggplant Salad
Photography by Josh Griggs.
Use whatever fish is freshest and best on the day. The eggplant salad is also delicious with meat or pan-fried halloumi.
Serves: 4
INGREDIENTS
2 large eggplants, sliced 2cm thick
800 grams fish fillets
olive oil
sea salt and ground pepper
Dressing
1 tablespoon balsamic vinegar
1 tablespoon white wine vinegar
1 teaspoon caster sugar
2 cloves garlic, crushed
¼ cup olive oil
¼ cup raisins
400-gram tin cannellini beans, drained and rinsed
8 large pitted green olives, sliced
handful parsley, roughly chopped
lime wedges, to serve
METHOD
Dressing: Whisk both vinegars, sugar, garlic and oil together in a medium bowl and season well. Add the raisins and set aside.
Brush the eggplant with oil and season. Cook in a medium-hot sauté pan or on a barbecue flat plate until tender. Set aside as they are cooked.
Wipe out the pan and heat a little extra oil. Season the fish and cook until golden.
To serve: Add the cannellini beans and olives to the dressing. Divide the eggplant between plates and spoon over some of the dressing and parsley. Top with the fish, the remaining dressing, parsley and lime wedges, if desired. Serves 4.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!