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
Scale
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.
