There is something undeniably delightful about the combination of tender fish paired with a vibrant, zesty topping that wakes up every bite. This Fish with Spicy Tomato Salsa and Eggplant Recipe celebrates fresh, simple ingredients that come together to create a dish bursting with flavor and texture. With juicy tomatoes, a kick of chili, aromatic basil, and smoky charred eggplant alongside perfectly cooked fish, it’s a meal that’s as satisfying as it is colorful. Whether you’re cooking a quick weeknight dinner or impressing friends with a healthy yet indulgent plate, this recipe is a true winner.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward making this dish shine. Each component is straightforward yet essential: bright, ripe tomatoes bring freshness; chili adds a lively kick; eggplant offers a smoky, tender contrast; and the fish fillets provide the wholesome protein base. Together, they create a harmony of flavors and textures that make this recipe special.
- Ripe tomatoes: Deseeded and diced for a fresh base that’s juicy without extra liquid.
- Fresh chili: Finely chopped to infuse a balanced heat that complements but never overwhelms.
- Extra virgin olive oil: Adds richness and helps meld the salsa ingredients together beautifully.
- Salt: Enhances the natural flavors throughout the dish.
- Black pepper: Provides subtle spice and depth.
- Basil leaves: Torn by hand for a fresh herbal note that lifts the salsa.
- Eggplant slices: About 1cm thick to provide a tender, smoky base after charring.
- Fish fillets: Choose tender white fish like perch for a delicate but firm texture.
- Plain flour: Lightly dusts the fish to create a golden crust when cooked.
- Oil: Used for cooking the eggplant and fish evenly without sticking.
- Sourdough bread slices: Toasted and served on the side to soak up every delicious drop.
How to Make Fish with Spicy Tomato Salsa and Eggplant Recipe
Step 1: Prepare the Spicy Tomato Salsa
Start by combining the diced tomatoes, chopped chili, olive oil, salt, and black pepper in a bowl, making sure every bit is coated. Then, let this mixture sit at room temperature for about 20 minutes. This resting period allows the tomatoes to release their natural juices and soften slightly, transforming the salsa into a vibrant, juicy topping that will perfectly complement the fish and eggplant.
Step 2: Season the Eggplant and Fish
While your salsa is resting, season the eggplant slices and fish fillets generously with salt and pepper. This step is crucial because it builds the foundation of flavor. Next, dust the fish lightly with plain flour and shake off the excess; this helps create a delicate crust when cooking that locks in moisture and gives the fish a beautiful golden finish.
Step 3: Cook the Eggplant
Heat half a tablespoon of oil in a non-stick skillet over high heat, then add the eggplant slices. Cook them until they’re nicely charred and softened — about 2 minutes on the first side and 1 and a half minutes on the second. The charred edges add a smoky depth and the tender texture balances the crispness of the fish. Once cooked, place them on a plate to rest.
Step 4: Cook the Fish Fillets
Using the same skillet, add the remaining oil and heat it thoroughly. Place the floured fish fillets in the pan and cook until golden on both sides. Press down gently with a spatula to encourage even browning and a lovely crust. This quick cooking technique keeps the fish moist on the inside while giving it a satisfying outer texture.
Step 5: Add the Basil to the Salsa
Take the basil leaves and tear them gently with your hands to release their natural oils and aroma. Toss the torn basil through the tomato salsa, mixing lightly to combine. This final touch brings fresh, herbaceous brightness that rounds out the spicy, tangy flavors of the salsa.
Step 6: Assemble and Serve
To plate your Fish with Spicy Tomato Salsa and Eggplant Recipe, place three slices of the charred eggplant on each plate as a base. Lay a cooked fish fillet on top, then spoon generous amounts of the spicy tomato salsa over the fish along with some of its juices. Serve alongside toasted sourdough for a fantastic way to scoop up every last bit.
How to Serve Fish with Spicy Tomato Salsa and Eggplant Recipe
Garnishes
A sprinkle of fresh basil or a light drizzle of extra virgin olive oil right before serving adds a neat finish. You can also scatter some finely chopped fresh chili for those who love a visual cue to the spice level. A wedge of lemon is always welcome for an added zing that brightens the whole plate.
Side Dishes
This dish stands beautifully on its own but pairs wonderfully with a light green salad or steamed seasonal vegetables. A side of fluffy couscous or herbed quinoa can also complement the spicy tomato salsa and eggplant’s rich flavors without overpowering them.
Creative Ways to Present
If you’re serving this at a dinner party, consider plating the fish on a wooden board with the salsa and eggplant arranged artfully around it. Alternatively, serve the fish atop sourdough crostini with a spoonful of salsa for a stunning appetizer variation that showcases the same fantastic flavors.
Make Ahead and Storage
Storing Leftovers
You can keep leftover fish, eggplant, and salsa in separate airtight containers in the fridge for up to two days. Storing them separately helps maintain their textures, preventing sogginess and keeping the fresh flavors bright.
Freezing
While the fish is best enjoyed fresh, the salsa can be frozen for up to one month without too much loss in quality. Freeze it in a sealed container, then thaw gently in the refrigerator before serving. The eggplant’s texture might suffer if frozen, so it’s best to avoid freezing the cooked slices.
Reheating
Reheat the fish and eggplant gently in a low oven or non-stick pan to avoid drying them out. The salsa can be served cold or at room temperature, so simply add it fresh after reheating for the best flavor contrast.
FAQs
Can I use other types of fish for this recipe?
Absolutely! White fish like cod, haddock, or snapper work great. Just aim for firm, fresh fillets that hold together during cooking.
How spicy is this Fish with Spicy Tomato Salsa and Eggplant Recipe?
The heat level is moderate and can be adjusted by increasing or reducing the chili amount. This makes it beginner-friendly but still exciting for spice lovers.
Is this recipe suitable for a gluten-free diet?
To keep it gluten-free, simply skip the flour dusting or use a gluten-free alternative, and replace the sourdough bread with gluten-free toast or cooked grains.
Can I prepare the salsa ahead of time?
Yes! The salsa actually benefits from sitting for a bit as it allows flavors to meld. Just don’t add the basil until right before serving to preserve its freshness.
What if I don’t have fresh basil?
Dried basil won’t have the same vibrancy, but you can substitute with fresh parsley or cilantro for a different yet delicious herbal note.
Final Thoughts
Give this Fish with Spicy Tomato Salsa and Eggplant Recipe a try for a meal that feels both fresh and indulgent. It’s straightforward enough to whip up on any night but special enough to impress without fuss. With every bite offering a burst of spice, freshness, and smoky warmth, it quickly becomes a favorite worth making again and again.
Print
Fish with Spicy Tomato Salsa and Eggplant Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Description
This vibrant Fish with Spicy Salsa recipe combines perfectly seared fish fillets and charred eggplant with a fresh, spicy tomato salsa infused with basil. Ready in just 15 minutes, it’s a light, flavorful meal served with toasted sourdough bread to soak up all the delicious juices.
Ingredients
Spicy Salsa
- 2 ripe tomatoes, deseeded and diced
- 1/2 tsp fresh chili, finely chopped (or 1/4 tsp red pepper flakes)
- 2 tsp extra virgin olive oil
- 1/4 tsp salt
- Black pepper, to taste
- 1/4 cup packed basil leaves
Main Ingredients
- 6 slices eggplant, about 1cm / 1/2″ thick
- 2 x 150g / 5oz fish fillets (e.g., perch)
- Salt and pepper, to season
- 1 tbsp plain flour
- 1 tbsp oil (divided)
- 4 slices sourdough bread, toasted
Instructions
- Prepare the Salsa: Combine the diced tomatoes, finely chopped chili, extra virgin olive oil, salt, and black pepper in a bowl. Set aside for 20 minutes to allow the tomatoes to sweat and the flavors to meld.
- Season the Vegetables and Fish: Generously season the eggplant slices and fish fillets with salt and pepper. Dust the fish fillets lightly with plain flour, shaking off any excess.
- Cook the Eggplant: Heat half the oil (1/2 tbsp) in a non-stick skillet over high heat. Add the eggplant slices and cook until charred and softened, about 2 minutes on the first side and 1 1/2 minutes on the second side. Remove from the skillet and set aside on a plate.
- Cook the Fish: Heat the remaining oil in the skillet. Add the fish fillets and cook until they are light golden on both sides, pressing down gently with a spatula to brown the fish evenly.
- Add Basil to Salsa: Tear the basil leaves by hand and toss them through the salsa mixture, combining well.
- Assemble and Serve: On each plate, place three slices of cooked eggplant, top with a piece of fish, and spoon over the spicy salsa along with its juices. Serve with toasted sourdough bread on the side to enjoy with the salsa.
Notes
- Deseeding the tomatoes ensures the salsa isn’t too watery.
- If fresh chili isn’t available, red pepper flakes work as an alternative.
- Using a non-stick skillet helps prevent sticking and makes cooking easier.
- Pressing the fish fillets while cooking ensures even browning.
- Sourdough bread adds a rustic touch and helps soak up the salsa juices.
