Crisp-Skinned Snapper with Eggplant and Tomato Relish
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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
  1. To make the relish:
  2. Cut up the tomatoes and place in a colander with a bowl underneath and allow any excess juice to drain off.
  3. Place the eggplant in a colander and lightly salt.  Set aside for 30 minutes, then rinse and pat dry.
  4. Heat a large frypan over medium-high heat.
  5. When hot, add the oil and eggplant and cook, stirring, for 3 minutes or until golden.  Remove from pan and set aside.
  6. Return the pan to medium heat with 2 teaspoons of oil.
  7. Add the garlic, anchovies and chilli, and cook, stirring for 1 minute or until fragrant.
  8. Add thyme, tomato, bay leaf, vinegar and sugar and cook for 5 minutes.
  9. Add eggplant and cook for a further 1 minute or until heated through.
  10. Set aside and keep warm.
  11. For the fish:
  12. Heat a large frypan over medium-high heat.
  13. Add 2 teaspoons of oil and the spinach and cook for 1 minute or until wilted.  Remove from pan and keep warm.
  14. 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*.
  15. Cook fish, skin-side down, and cook for 3 minutes or until golden and crisp.
  16. Turn over and cook for a further 1 minute or until just cooked.  Season, then rest the fish for 2 minutes.
  17. Divide the relish and spinach among 4 plates, then top with the fish.
  18. Serve with lemon wedges to squeeze over.
  19. *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 https://healthyhomecafe.com/2013/05/26/crisp-skinned-snapper-with-eggplant-and-tomato-relish/