Categories
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Pan-fried Mackerel with Ratatouille and Lemon |
Tips: Sprinkling the slices of aubergine
(eggplant) with salt helps to draw out the
bitter juices and allows the aubergine to
absorb more flavour.
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Yield:4
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INGREDIENTS: |
| 2 |
large mackerel, filleted or 4 fillets |
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lemon wedges, to serve |
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| 6 tbsp |
olive oil |
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| 1 |
bay leaf |
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plain(all-purpose) flour, for dusting |
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salt and ground black pepper, to taste |
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FOR THE RATATOUILLE |
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| 1 |
large eggplant, sliced |
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DIRECTIONS:
- Sprinkle the eggplant slices with salt and leaves to stand in a colander for 30 minutes.
- Heat 3 tsp of the olive oil in a large flameproof casserole. Gently fry the onion until it colours slightly. Add the garlic, then the courgette and peppers and stir fry.
- Add the tomatoes and bay leaf, partially cover and simmer until the tomatoes just soften.
- Rinse off the salt from the aubergine. Using kitchen paper, squeeze the slices dry, then cut into cubes. Heat 3 tsp of the olive oil in a frying pan until smoking.
- Add the aubergine cubes a handful at a time and cook, stirring over a high heat until the cubes are brown on all sides. Stir into the tomato sauce.
- Cut each mackerel fillet into three, then dust the filleted side with flour. Heat 4 tbsp of the oil in a frying pan and fry the fish, floured side down, for 3 minutes.
- Turn and cook for a further minute, then slip into the sauce and simmer, covered, for 5 minutes. Check the seasoning before serving hot or cold.
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