Ingredients

The following ingredients have 2 Servings
  • 2 ripe tomatoes (, deseeded and diced (Note 1))
  • 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
  • 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
  • 4 slices sourdough bread (, toasted)

Instruction

  • Combine the Spicy Salsa ingredients except basil in a bowl. Set aside for 20 minutes to sweat so juices seep and the tomatoes soften.
  • Season eggplant and fish generously with salt and pepper. Then dust fish with flour, shaking off excess.
  • 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.
  • Heat remaining oil. Add fish and cook until light golden on both sides, pressing down with an egg flip to brown it evenly.
  • Tear basil leaves with your hands and toss through the salsa.
  • 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.