Kingklip fillets with marinated aubergines

Recipe from: 5/1/1992 12:00:00 AM

Ingredients 10
Servings 1


Serving Change
  • 4
    small aubergines
  • salt and pepper
  • 250
    olive oil
  • 100
    wine vinegar
  • 20
  • 100
  • 16
    sweet basil leaves, sliced
  • 4
    sprigs of thyme, chopped
  • 8
    portions kingklip or any white fish
  • lemon juice


1. Slice aubergines into 3 mm slices and place them on a wooden board. Cover with salt and allow to draw water. Rinse well under running water and pat dry. Season with salt and pepper. Pan fry in 200 ml oil for 30 seconds per side or until lightly coloured. 2. Bring honey and vinegar to a boil in a small saucepan. Add the water and remove from heat. Arrange the aubergine slices in a ceramic dish and pour the honey mixture over. Sprinkle the basil and thyme over, cover and marinate overnight. 3. Season fish with salt, pepper and lemon juice. Heat the remaining oil in a pan and fry fish on both sides until almost cooked. Remove and set aside. TO SERVE: Preheat oven to 180 ºC. Arrange aubergines into 8 servings in an oven pan. Place a portion of fish on top of each group of aubergines, cover and place in oven to reheat (if necessary). Spoon tomato coulis (see recipe) onto plates. Use an egg lift and place one portion of fish and aubergines on top of the coulis. Surround it with lemon butter sauce (see recipe). Take a knife and criss-cross the 2 sauces.

Read more on: shallow-fry


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