Sea Bass & Aubergine

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Sea Bass & Aubergine

Couverts4
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Ingredients

  • 1 aubergine thickly sliced
  • 4 spring onions trimmed and cut into bite-size pieces
  • 1 chilli deseeded and sliced
  • 25 g fresh root ginger peeled and grated
  • 700 g sea bass cut into chunks
  • 125 ml white wine vinegar
  • 125 ml water
  • sea salt and black pepper
  • bunch of flat leaf parsley coarsely chopped, to garnish

Instructions

  • Arrange the aubergine slices in the base of a tagine or a large, heavy-based saucepan and scatter over the spring onions, chilli and ginger.
  • Place the fish chunks on top.
  • Pour over the vinegar and measurement water and season with salt and pepper.
  • Bring to the boil, then reduce the heat, cover and cook gently for 25–30 minutes until the fish is cooked through.
  • Garnish with the parsley and serve with couscous, if liked.

Notes & Wine Advice

For prawns, spring onions, garlic & vinegar,

arrange 500 g shelled, fresh prawns in base of a tagine or a large, heavy-based saucepan. Scatter over 3 finely sliced spring onions and 40 g fresh root ginger, peeled and finely chopped. Pour over 125 ml vinegar and 125 ml water and season with salt and pepper. Bring to the boil, then reduce the heat, cover and cook gently for 10 minutes until the flavours have mingled. Garnish with a bunch of coarsley chopped flat leaf parsley and serve with couscous.
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Course; Fish
Cuisine; Arabic / Moroccan