A delicious combination both in taste and texture.


  • 1 medium sized aubergine (eggplant), cubed into 1cm pieces

  • 2 small baby marrows, cubed into 0,5cm pieces

  • 3 x 15ml extra virgin olive oil (for vegetables)

  • sea salt to taste

  • 10 turns of the pepper mill or to taste

  • Another 15ml extra virgin olive oil (for fish)

  • 2 x 150g portions Norwegian Salmon, washed and dried

  • sea salt and freshly ground black pepper to taste

  • 2 x 5ml butter

  • juice of half a lemon


  • 1.

    Mix aubergine and baby marrow pieces in a mixing bowl.

  • 2.

    Add 30ml extra virgin olive oil and mix through the vegetable pieces.

  • 3.

    Heat a frying pan to hot, then add 15ml extra virgin olive oil.

  • 4.

    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.

  • 5.

    Season with salt and pepper and put aside.

  • 6.

    In a non-stick pan, heat the last 15ml extra virgin olive oil.

  • 7.

    When the pan is hot, put the fish in.

  • 8.

    Season with salt and pepper.

  • 9.

    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.

  • 10.

    Dot each piece with 5ml butter.

  • 11.

    Cook for another 3 minutes (or to just cooked), then squeeze the juice of half a lemon over the fish.

  • 12.

    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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