Here’s a simple and delicious way to cook fish, and you could substitute any white fish for the trout. Serves 4
2 Tbsp fresh basil, chopped
2 Tbsp fresh dill, chopped
1 tsp curry powder
2 Tbsp lemon juice
1/2 cup coconut or olive oil
1 eggplant, cut in 1cm-thick slices
800g trout, skin on
- Preheat oven to 180 C. To make the sauce, mix basil, dill, curry powder, lemon juice and oil, and pour into the base of a baking dish.
- Cover the sauce with sliced eggplant. Cover the eggplant with trout fillets, skin facing up. Place in the oven for 20 minutes: it’s ready when the skin can be easily peeled off.
- Serve by scooping under the eggplant and flipping onto a plate, then spooning sauce over the top. Garnish with salt and pepper and lemon zest, and serve with a crunchy coleslaw.