This recipe combines crispy, flavorful fried fish with eggplants cooked until tender and bursting with taste, for a delicious, balanced meal.
Ingredients:
For the fish:
4 fillets of white fish (e.g., pike-perch, sea bream, cod, or perch)
2 tablespoons flour (for frying)
Salt and pepper, to taste
1 teaspoon sweet paprika (optional)
2 tablespoons sunflower or olive oil (for frying)
For the eggplants:
2 large eggplants, sliced into rounds or thin strips
3 garlic cloves, finely chopped
2 tablespoons olive oil
2 ripe tomatoes, finely chopped
1 teaspoon oregano or thyme
Salt and pepper, to taste
1 bunch fresh parsley, chopped
Method of Preparation:
Preparing the Eggplants: Sprinkle salt over the eggplant slices and let rest for 20 minutes to remove bitterness. Rinse well and pat dry with a towel. Heat a pan with olive oil and brown the eggplants on both sides until soft and lightly golden. Add garlic, tomatoes, and oregano. Cook over low heat for 10 minutes, stirring occasionally. Season with salt and pepper.
Preparing the Fish: Wash and dry the fish fillets, then season with salt, pepper, and optional paprika. Dredge the fillets in flour, shaking off any excess. In a pan, heat the oil and fry the fish for 3–4 minutes per side, until golden and crunchy.
Assembling the Dish: On a large platter, spread a layer of the cooked eggplants. Place the fried fish fillets on top and garnish with chopped parsley.
Serving Suggestions: Serve with rice, polenta, or boiled potatoes. Add a fresh roasted-pepper salad or pickles for a contrast of flavors.
Tips:
For a lighter version, bake the eggplants in the oven with a drizzle of olive oil instead of frying.
Squeeze a little lemon juice over the fish before serving for extra freshness.
Why is it important to salt the eggplants before cooking? Salting helps draw out their characteristic bitterness and excess moisture, making them less spongy and easier to cook. After 20 minutes, rinse and pat dry to remove the salt and released liquid.
What type of fish works best for this recipe? White fish such as pike-perch, sea bream, cod, or perch is ideal due to its delicate texture and neutral flavor, which perfectly complements the intense aromas of eggplant and garlic. These fillets fry up crisp without falling apart.
How can this recipe be made healthier? Bake the eggplants at 180 °C until soft and golden, drizzled with a little olive oil. Fry the fish in a nonstick pan with minimal oil or bake it instead.
How can I adjust the dish’s flavor level? Add smoked paprika, basil, or thyme to amplify the flavors. For heat, stir chili flakes into the eggplant sauce.
Which side dishes pair best with this recipe? Classic sides like plain rice, polenta, or boiled potatoes are excellent. Fresh salads—such as roasted-pepper salad or pickles—provide a refreshing contrast to the rich flavors of eggplant and fish.
How can I ensure a crispy crust on the fish? Dry the fillets thoroughly before coating with flour. Ensure the pan and oil are fully heated before adding the fish to prevent sticking and achieve a crispy crust.
What role does garlic play in this recipe? Garlic brings an intense aromatic note to the eggplant sauce and complements the fish’s delicate flavor. Cooking it gently prevents bitterness and enhances its natural sweetness.
How can I prevent eggplants from absorbing too much oil? After salting and rinsing, pat the slices completely dry. Use a moderate amount of oil when frying and turn the slices quickly, avoiding prolonged contact with the pan.
How can I turn this recipe into a festive meal? Serve the fish and eggplants on a decorative platter with lemon slices and fresh parsley. Pair with elegant sides—like quinoa salad with pomegranate or herbed roast potatoes—and accompany with a dry white wine.
What beverages complement this dish? A dry white wine such as Sauvignon Blanc or Pinot Grigio is an excellent match for the fish’s delicate flavors and the eggplant’s depth. For a non-alcoholic choice, mint lemonade or chilled jasmine tea add a refreshing touch.
