A delicious combination both in taste and texture.
Mix aubergine and baby marrow pieces in a mixing bowl.
Add 30ml extra virgin olive oil and mix through the vegetable pieces.
Heat a frying pan to hot, then add 15ml extra virgin olive oil.
Add vegetable mixture and fry over high heat while shaking th pan ever so often. Do not leave the pan alone. It will take about 7 minutes for the vegetables to be cooked.
Season with salt and pepper and put aside.
In a non-stick pan, heat the last 15ml extra virgin olive oil.
When the pan is hot, put the fish in.
Season with salt and pepper.
After about 3 minutes, lift the fish with an egg lifter to see if it has turned brown on the bottom. If so, turn fish pieces over.
Dot each piece with 5ml butter.
Cook for another 3 minutes (or to just cooked), then squeeze the juice of half a lemon over the fish.
To serve: spoon half of the aubergine mix onto each of 2 warmed plates, then spoon the fish on top. Drip the pan juices over the fish.
You can add boiled small young potatoes in their skins if you want a more substantial meal. When the small potatoes are cooked, smash them slightly and shake them briefly in the pan in which the aubergine was fried. It will add a delicious flavour to the potatoes.
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