If you’re looking for a variation on a traditional fish dish, this will be for you. This delicious, healthy recipe requires some technique, but with some patience and care it will all come together. The trick is to dice the eggplant very finely, so that it cooks down into almost an eggplant paste, making it easier to stuff the fish fillets.
Ingredients (to serve 4):
- 4 white fish fillets, at least 1 inch thick
- 2 eggplants
- 3 tablespoons of tomato puree
- 1 tablespoon of garlic paste
- 1 teaspoon of cayenne pepper
- 1 teaspoon of salt
- Juice of 1 lime
- A handful of fresh cilantro
- Rice, to serve
- Oil, for frying
Instructions:
- Finely dice the eggplants and fry in a wide-based pan in one tablespoon of oil.
- As the eggplant softens, add the salt and cayenne pepper.
- Once the eggplant is completely cooked, add the tomato puree and garlic paste. Stir well, simmer for 5 minutes, and then remove from the heat.
- Carefully cut an opening in each fish fillet. Rub the fish with oil all over, and a little salt if desired.
- Once the eggplant mix is cool enough to handle, stuff it into each fish fillet.
- Season the fish with lime juice and then wrap the fillets in foil.
- Bake in an oven heated to 370 degrees F for 15 minutes.
- Scatter cilantro over the cooked fish and serve alongside rice.
This meal is tasty, delicious, and perfect to enjoy on a weekend evening. You can swap in ingredients for the stuffing, amping up the spices and herbs if this is your preference.
