Grilled Flathead with Eggplant Caponata
Place a large fry pan over high heat and add 2 tablespoons of olive oil. Add the eggplant and cook for 5 minutes, whilst stirring. Once browned, decrease the heat to low. Add the onion and garlic, and cook for 2 minutes. Add the diced tomatoes and cook for a further 10 minutes, stirring occasionally. Add the basil, balsamic vinegar, and a pinch of salt and pepper. Stir to combine and remove from the heat.
Preheat the grill to 180°C, and line a baking tray with non-stick paper. Place the Flathead fillets on the tray, and drizzle with remaining olive oil and a pinch of salt and pepper. Place under the grill for 5-7 minutes, or until cooked through.
To serve, place the Flathead on two plates, and top with eggplant caponata.
(Dietary specifications: Gluten free, lactose free)