Sea Bass with Red Leicester and Hot Aubergine Salsa

Sea Bass 

 

Succulent fish fillets topped with melting Red Leicester cheese taste superb - especially when served with a delicious aubergine and tomato salsa. This is a fabulous dish for a special occasion, yet it's really easy to make. 

 Ingredients:

2 tablespoons olive oil

2 garlic cloves, crushed
1 small aubergine, finely chopped

1 onion, finely chopped

1 small courgette, finely chopped

2 large tomatoes, skinned and chopped

2 tablespoons sun-dried tomato puree

a few drops of lemon juice

4 x 200g (7oz) fillets of sea bass, cod or haddock

100g (4oz) Red Leicester cheese, thinly sliced

salt and freshly ground black pepper

mixed leaf salad or vegetables, to serve

 Method:

1. Heat the olive oil in a large non-stick frying pan and add the garlic, aubergine, onion and courgette. Cook gently over a medium-low heat until very soft, about 5 - 6 minutes.

2. Stir the chopped tomatoes and sun-dried tomato puree into the aubergine mixture. Add the lemon juice and season to taste with salt and pepper. Keep warm over a low heat.

3. Preheat the grill. Arrange the fish fillets on the grill rack and sprinkle with a little more lemon juice. Cook for about 6 - 8 minutes, turning once. To check that the fish is cooked, test with a fork - the flesh should be opaque and should flake easily.

4. Top the fish with the slices of Red Leicester cheese and grill for a few more moments, until the cheese starts to melt. Serve the fish with the hot aubergine salsa, along with salad or vegetables.

Serves 4

Calories per serving 377

Cook's Tip: Use your favourite fish for this recipe - the salsa also works well with haddock, halibut, huss or skate.