Grilled Flathead with Eggplant Caponata


Preparation time
15 minutes

Cooking time
20 minutes

2 people

1 packet 200g Ferguson Australia Flathead, thawed in the refrigerator overnight
2½ tablespoons olive oil
1 eggplant, diced into 2cm pieces
½ brown onion, diced
1 clove garlic, crushed
1x 400g can diced tomatoes
Small handful basil leaves, chopped
½ tablespoon balsamic vinegar
Salt and pepper

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)