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Nutrition: per serving

  • kcal212
  • fat4g
  • saturates1g
  • carbs8g
  • sugars1g
  • fibre3g
  • protein36g
  • salt0.5g
    low

Method

  • step 1

    Heat the olive oil in a large non-stick frying pan and stirfry the onion and aubergine. After about 4 minutes the vegetables will start to turn golden but won’t be soft yet, so cover with a lid and let the vegetables steam-fry in their own juices for 6 minutes – this helps them to soften without needing to add any extra oil.

  • step 2

    Stir in the paprika, garlic, tomatoes and sugar with 1⁄2 tsp salt and cook for another 8-10 minutes, stirring, until onion and aubergine are tender.

  • step 3

    Scatter in the basil leaves then nestle the fish in the sauce, cover the pan and cook for 6-8 minutes until the fish flakes when tested with a knife and the flesh is firm but still moist. Tear over the rest of the basil and serve with a salad and crusty bread.

Recipe from Good Food magazine, July 2003

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Comments, questions and tips (35)

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Overall rating

A star rating of 4.7 out of 5.43 ratings

TheStansburyHouse

Really nice recipe. Quick and easy to make with a decent portion of fish. Great for a relatively quick meal in between errands or a sit down with a glass of something cold. Goes great with some extra veg, French Beans, Tenderstem etc.

Sally Mack

Delicious and easy - I added chorizo to the sauce and served it with bulgur wheat in chicken stock with pistachios, lemon rind and juice.

roger_beattie23

A star rating of 5 out of 5.

I added tarragon and coriander to the tomato / aubergine mix, and my wife absolutely loved it.

Biddlybong

A star rating of 5 out of 5.

Had to substitute aubergine for butternut, very tasty indeed and enjoyed by the whole fam. We had it with home made oven chips as was fri night :o)

Alan Macdonald avatar

Alan Macdonald

Have now made this twice and is fast becoming a dinner favourite. Add some bertolli beans 1st time and 2nd time topped added some crispy bacon and chorizo to sauce before serving.

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