Crisp-Skinned Snapper with Eggplant and Tomato Relish
Author: Caroline Trickey adapted from
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Crisp-Skinned Snapper with Eggplant and Tomato Relish
Serves 4
1 eggplant, cut into 2cm pieces (I used 2 small eggplants, totalling just over 400g)
2 tablespoons extra virgin olive oil
2 garlic cloves, chopped
7 anchovy fillets in oil, drained, chopped
½ long red chilli, seeds removed, sliced
3 thyme sprigs, leaves picked
500g tomatoes, chopped and allow to drain
1 bay leaf
1 tablespoon red wine vinegar
1 teaspoon caster sugar
1 large bunch English spinach, stalks removed, washed and dried
4 x 150g snapper fillets, pin-boned, skin lightly scored
1 lemon, cut into wedges, optional
Instructions
To make the relish:
Cut up the tomatoes and place in a colander with a bowl underneath and allow any excess juice to drain off.
Place the eggplant in a colander and lightly salt. Set aside for 30 minutes, then rinse and pat dry.
Heat a large frypan over medium-high heat.
When hot, add the oil and eggplant and cook, stirring, for 3 minutes or until golden. Remove from pan and set aside.
Return the pan to medium heat with 2 teaspoons of oil.
Add the garlic, anchovies and chilli, and cook, stirring for 1 minute or until fragrant.
Add thyme, tomato, bay leaf, vinegar and sugar and cook for 5 minutes.
Add eggplant and cook for a further 1 minute or until heated through.
Set aside and keep warm.
For the fish:
Heat a large frypan over medium-high heat.
Add 2 teaspoons of oil and the spinach and cook for 1 minute or until wilted. Remove from pan and keep warm.
Return pan to medium heat. Place a sheet of baking paper in pan (this ensures the fish skin does not stick to the pan), then add 2 teaspoons of oil to the pan*.
Cook fish, skin-side down, and cook for 3 minutes or until golden and crisp.
Turn over and cook for a further 1 minute or until just cooked. Season, then rest the fish for 2 minutes.
Divide the relish and spinach among 4 plates, then top with the fish.
Serve with lemon wedges to squeeze over.
*Note: I bought snapper without skin, so we just cooked it straight in the pan without the baking paper
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2013/05/26/crisp-skinned-snapper-with-eggplant-and-tomato-relish/