Name: Blue-eye trevalla with babaghanoush
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 1
Cuisine: holiday
Ingredients: 4 (about 800g) blue eye trevalla fish fillets; 36.40 gm olive oil; 200g baby green beans, trimmed; 200g snow peas, sliced lengthways; 20.00 ml balsamic vinegar; 25g almond; 2 large eggplants; 60ml tahini; 21.00 gm lemon juice; 2 garlic cloves, crushed; 125ml olive oil

Blue-eye trevalla with babaghanoush

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Prep Time:
45 minutes

Cook Time:
20 minutes

Total Time:
65 minutes

Eggplant dip enhances delicate fish beautifully.

Ingredients:

4 (about 800g) blue eye trevalla fish fillets
36.40 gm olive oil
200g baby green beans, trimmed
200g snow peas, sliced lengthways
20.00 ml balsamic vinegar
25g almond
2 large eggplants
60ml tahini
2 garlic cloves, crushed
125ml olive oil

Instructions:

Prepare the babaghanoush by piercing the eggplants all over with a fork. Then, preheat a barbecue or char-grill pan on high heat. Cook the eggplants on the barbecue, turning occasionally, for 15 minutes until they are charred and soft. Once cooked, halve the eggplants lengthways and place them cut-side down on a plate to drain any excess liquid. Allow them to cool for 30 minutes before moving on.
Scoop out the eggplant flesh with a spoon and gently squeeze out any excess moisture. In a food processor, blend the eggplant pulp, tahini, lemon juice, and garlic until creamy. While the processor is on, slowly pour in the oil until well combined. Season with salt and pepper to taste.
Generously season the fish with salt and pepper. Heat 2 teaspoons of oil in a large non-stick frying pan over high heat. Cook the fish for 2-3 minutes on each side until perfectly cooked through.
Cook the beans and snow peas in a pot of salted boiling water until they turn bright green and are tender crisp. Then, cool them under cold, running water, drain well. Finally, mix the vinegar and remaining oil in a small bowl, season with salt and pepper.
Distribute the babaghanoush and bean mixture evenly on serving plates. Sprinkle almonds over the beans, add the fish on top, and finish with a drizzle of balsamic dressing before serving.

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