Fish with Spicy Salsa
A vibrant dish that combines fresh fish with a zesty salsa, perfect for a light and nutritious dinner option.
Ingredients
For the Spicy Salsa
- 2 ripe tomatoes, deseeded and diced Sweet and juicy, these tomatoes provide a bright burst of freshness.
- 1/2 tsp fresh chili, finely chopped (or 1/4 tsp red pepper flakes) Adds a subtle heat that perfectly complements the fish.
- 2 tsp extra virgin olive oil Rich and aromatic, this oil enhances the overall flavors.
- 1/4 tsp salt Essential for elevating all the ingredients’ natural flavors.
- black pepper Offers a warm warmth to round out the taste.
- 1/4 cup packed basil leaves Fragrant and herbaceous, basil brings a refreshing note.
For the Eggplant and Fish
- 6 slices eggplant, 1cm / 1/2" thick Creamy and smoky when cooked, it's a fantastic base for the fish.
- 2 fillets 150g / 5oz fish (such as perch) Flaky and tender, the fish is the centerpiece of this dish.
- 1 tbsp plain flour Dusting the fish helps create a lovely crisp on the outside.
- 1 tbsp oil Additional oil for pan-frying.
For Serving
- 4 slices sourdough bread, toasted Provides a crisp, hearty element to the meal.
Instructions
Preparation of Spicy Salsa
- In a medium bowl, combine the diced tomatoes, chopped chili, extra virgin olive oil, salt, and black pepper. Mix well and set aside for at least 20 minutes.
Cooking the Eggplant and Fish
- Season the eggplant and fish fillets generously with salt and pepper. Dust each fish fillet with plain flour, shaking off the excess.
- Heat 1/2 tablespoon of oil in a non-stick skillet over high heat. Sauté eggplant slices for about 2 minutes until charred, then flip and cook for another 1.5 minutes. Remove from skillet.
- In the same skillet, add the remaining oil and carefully place the fish fillets inside. Cook for about 2-3 minutes on each side until light golden brown.
Serving
- Tear the basil leaves and toss them through the salsa mixture. To serve, place three slices of eggplant on each plate, top with fish, and spoon over the salsa.
- Serve with toasted sourdough bread on the side.
Notes
For a deeper flavor, marinate the fish in olive oil and lemon juice for 30 minutes before cooking. Experiment with different fish varieties or add red onion to the salsa for texture.