Italian Fish with Salsa
Ingredients
Spicy Salsa
- 2 ripe tomatoes, deseeded and diced
- 1/2 tsp fresh chili, finely chopped (or 1/4 tsp red pepper flakes)
- 2 tsp extra virgin olive oil
- 1/4 tsp salt
- Black pepper
- 1/4 cup, packed, basil leaves
Fish
- 6 slices eggplant, 1cm / 1/2" thick
- 2 x 150g / 5oz fish fillets (I used perch)
- Salt and pepper
- 1 tbsp plain flour
- 1 tbsp oil
To Serve
- 4 slices sourdough bread, toasted
Instructions
- 1
Combine the Spicy Salsa ingredients except basil in a bowl. Set aside for 20 minutes to sweat so juices seep and the tomatoes soften.
- 2
Season eggplant and fish generously with salt and pepper. Then dust fish with flour, shaking off excess.
- 3
Heat 1/2 tbsp oil in a non stick skillet over high heat. Add the eggplant and cook each side until charred and softened - about 2 minutes first side, 1 1/2 minutes second side. Remove onto a plate.
- 4
Heat remaining oil. Add fish and cook until light golden on both sides, pressing down with an egg flip to brown it evenly.
- 5
Tear basil leaves with your hands and toss through the salsa.
- 6
To serve, place 3 eggplants on each plate, top with a piece of fish and spoon over the salsa + juices. Serve with toasted sourdough on the side.
