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Almond-crusted blue-eye trevalla on eggplant puree with broad bean salad
Almond-crusted blue-eye trevalla on eggplant puree with broad bean salad
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Indulge in crispy almond-crusted fish paired with creamy eggplant puree and flavorful broad beans for a satisfying family dinner.
Ingredients:
  • 1 large (about 400g) eggplant
  • 5.00 gm ground cumin
  • 40.00 gm warm water
  • 42.00 gm fresh lemon juice
  • 48.00 gm tahini (sesame paste)
  • 4 (about 180g each, 2cm thick) blue-eye trevalla steaks
  • 50g (1/2 cup) flaked almonds
  • 300g (2 cups) frozen broad beans, thawed
  • 200g speck, finely chopped
  • 62.50 ml firmly packed finely chopped fresh basil
Instructions:
  • Preheat your oven to 200°C. Thoroughly prick the eggplant all over with a skewer or fork, then bake on a tray for 35 minutes until soft. Let it cool for 5 minutes, then peel and transfer to a food processor bowl.
  • While the broad beans are cooking in salted boiling water following packet directions until just tender, drain them, remove the skins, and transfer to a glass or ceramic bowl. In a small non-stick frying pan over medium-high heat, cook the speck until crispy for about 3 minutes, stirring occasionally. Add the crispy speck to the broad beans along with the basil, oil, vinegar, and salt. Gently toss to combine and set aside.
  • Toast cumin in a small non-stick pan over medium heat until fragrant, about 30 seconds. Remove from heat and mix with eggplant, water, lemon juice, tahini, and garlic. Blend until smooth. Season with salt to taste.
  • Place the fish on a baking tray and generously drizzle with oil. Bake in a preheated oven for 8 minutes. Sprinkle with almonds and continue baking for an additional 3 minutes until the fish is perfectly cooked through and the almonds are nicely toasted.
  • Divide the eggplant puree evenly onto plates. Add a generous portion of broad bean salad on top. Gently place the fish on top and serve right away for the best flavors.

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