Baked Fish with Eggplant
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 3 Tbsps olive oil
- 32 ozs white fish fillets (skin removed and cut into chunks)
- 4 ripe Tomatoes (chopped)
- 1 Eggplant (diced)
- 1 clove garlic cloves (finely chopped)
- 1 Tbsp lightly crushed peppercorns
- 1 lemon (juice)
- salt
- ⅔ cup plain Yogurt
- 1 tsp toasted Cumin (lightly crushed)
- To garnish
- 1 red Bell pepper (shaved into thin strips)
- cilantro
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Pour the olive oil into a large roasting tin.
2.
Add the fish, tomatoes, aubergine, garlic clove, peppercorn and lemon juice. Season with salt and carefully toss together.
3.
Bake for 15-20 minutes until everything is cooked.
4.
Stir together the yoghurt and cumin.
5.
Put the fish and vegetables onto warmed serving plates. Spoon a little yoghurt onto each plate. Garnish with red pepper strips and coriander.
