RED SNAPPER WITH EGGPLANT AND TOMATO
Provided by Joan Nathan
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large saucepan, place 1 tablespoon of the olive oil and the onion, cover the pan, and sweat the onion for about 10 minutes. Then, add the tomatoes, thyme, bay leaf, garlic, 1 tablespoon of the vinegar, the honey and 1 additional tablespoon of the oil. Simmer, uncovered, over medium heat for 15 minutes, until much of the liquid has evaporated. Discard the bay leaf, and season to taste with salt and pepper. Puree in a food processor, and then put through a fine sieve.
- Heat 2 more tablespoons of the oil in a large nonstick pan, and fry the eggplant until the rounds are golden brown on both sides. Repeat until all the eggplant has been cooked, adding more oil, if needed, for each new batch. Drain on paper towels; season with salt and pepper.
- Add the remaining tablespoon of vinegar to the pan, and stir for 1 minute over high heat to deglaze the pan. Spoon the liquid over the eggplant.
- Clean the nonstick pan. Working very carefully with the fish fillets, salt and pepper them on both sides. Place the fillets in the pan, and over medium heat fry them for 2 to 3 minutes on each side in the remaining 2 tablespoons of oil.
- For each serving, place the tomato sauce in the middle of the plate, top with several rounds of the eggplant and then, carefully, with 2 fish fillets, skin side up. Serve warm.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 18 grams, Carbohydrate 16 grams, Fat 23 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 1004 milligrams, Sugar 10 grams
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Nabawanuka Halima
[email protected]Can't wait to try this recipe!
Radwa Shaheen
[email protected]This dish is a keeper!
Aasish
[email protected]I would definitely recommend this recipe to others.
Junaid hasan
[email protected]Overall, this dish was a great success. The fish was cooked perfectly and the vegetables were flavorful.
zamin ali
[email protected]Disappointed.
Riyad Aalam
[email protected]Loved it!
Bilal Mugal
[email protected]This dish was easy to make and very flavorful. I will definitely be making it again.
Gaspard Chishugi
[email protected]I found this recipe to be a bit bland. I added some extra spices to give it more flavor.
Ghakar 302
[email protected]The red snapper was a bit overcooked for my taste, but the rest of the dish was delicious.
Kamo James
[email protected]I'm not usually a fan of eggplant, but this dish changed my mind. The eggplant was roasted until it was soft and flavorful.
Madeline Galaviz
[email protected]This is a great recipe for a weeknight meal. It's easy to make and doesn't require a lot of ingredients.
Daniel Steen
[email protected]I love the combination of flavors in this dish. The eggplant and tomatoes add a smoky sweetness, while the red snapper is light and flaky.
jineen des vignes
[email protected]This dish was a hit with my family! The eggplant and tomatoes were perfectly roasted, and the red snapper was cooked to perfection. The flavors all came together beautifully.