Name: Blackened fish with brinjal and red pepper
Yield: 6 servings
Cuisine: Bake
Ingredients: 15.00 ml cayenne pepper; 30.00 ml paprika; 15.00 ml freshly ground black pepper; 2.00 fresh chillies finely sliced; 10.00 garlic cloves, crushed; 150.00 ml sunflower oil or canola oil GROUPING; 6.00 kingklip or kabeljou; salt seasoned; flour; 3.00 aubergines sliced lengthways; salt seasoned; 3.00 peppers; salad dressing herb or mustard

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Ingredients (13)

CREOLE SPICE MIX

15.00 ml	cayenne pepper
30.00 ml	paprika
15.00 ml	freshly ground black pepper
2.00	fresh chillies — finely sliced
10.00	garlic — cloves, crushed
150.00 ml	sunflower oil or canola oil — GROUPING
6.00	kingklip — or kabeljou
	salt — seasoned
	flour

VEGETABLES

3.00	aubergines — sliced lengthways
	salt — seasoned
3.00	peppers
	salad dressing — herb or mustard

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Method:

SPICE MIX
1. Combine all spice mix ingredients to form a paste. (Best if made in advance)
2. Season the fish. Dip the fish in flour and shake off the excess. Brush on all sides with the spice paste. Refrigerate covered, until just before grilling.
VEGETABLES
3. Season the brinjals and leave to stand in a colander for at least 30 minutes.
4. Rinse and press dry between layers of paper towel. Toss the brinjal slices with dressing to coat. Toss the prepared pepper strips with dressing to coat.
5. Spread the vegetables out in a single layer on a lined baking tray. Bake in preheated 220 ºC oven for about 40 minutes, until well browned.
TO SERVE
6. Grill the fish until just done. Best done in a cast-iron pan, griller or on the braai. Reheat the vegetables (if pre-prepared). Place a portion of fish on a slice of brinjal and top with peppers. Garnish with fresh herbs and serve immediately.
Serves 6.