Roasted Market Fish

This is a beautiful, simple, light and delicious lunch time fish dish.

The carefully roasted fish sits on a bead of roasted aubergine which we turn into a lebanese condiment called baba ganoush. The dish is finished with caramelised almonds cooked in butter and garnished with herbs from the garden. The fish has been sustainably harvested near Great Barrier Island.

Ingredients

150g fish pieces per person

Baba Ganoush

6 Large eggplant
Tomato concasse
Salt
Pepper

Tomato concasse

6 large tomatoes

Confit Shallots

300g Fine diced Shallots
Olive oil to cover
10g ground cumin

Baba Ganoush (final mix)

700g Cooked eggplant
200g tomato diced and peeled
3 tbsp of slow cooked shallots
Salt and Pepper to taste
150ml Olive oil
100 g Basil, finely chopped
100 g Chopped Chives
100 g Chopped Parsley

Brown butter sauce

500g unsalted butter
200g sliced blanched almonds

Directions

Prepare the fish

Remove the skin and bones.
Cure for 20 min with flakey sea salt
Rinse in Ice water and pat dry.
Portion into 150g pieces

Baba Ganoush

Grill the eggplants until very soft and charred.
Let cool down a little, cut in half lengthwise and scoop out the flesh.
Drain the flesh in the colander and fine chop.

Tomato concasse

Crisscross Cut the skin across on the top of the tomatoes and cook in boiling water for 10 seconds, then plunge into ice water.
Peel skins and cut tomatoes into quarters, remove the seeds and dice

Confit Shallots