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Aubergine's mixed fish with Provencale vegetables, pesto & aioli

Method

  • To make aioli, blend the egg yolks, vinegar, lemon juice, garlic and mustard in a food processor. Then drizzle in up to 1 cup vegetable oil while the motor is running until it reaches a creamy consistency. Season and set aside.
  • Sprinkle the fish with a little salt and panfry in a thin layer of vegetable oil until crispy on the outside.
  • When the fish is almost ready, briefly cook the scallops in the same pan. 
  • While the fish is cooking, heat a little oil in another non-stick pan and gently saute the eggplant, red onion and zucchini until golden brown on both sides. Remove the vegies, place on top of the fish and squeeze a little lemon juice over.
  • Then melt the butter in the pan and briefly cook the spinach with a little seasonings.
  • To serve, place a little spinach in the centre of individual plates, top with a few onion rounds and a red emperor fillet. Then layer with the eggplant, snapper and zucchini. Place a dollop of aioli on top with the capsicum, scatter scallops around the plate and sprinkle with pesto.

Ingredients

  • 2 egg yolks
  • 1 tbsp white vinegar
  • juice of 1 lemon
  • 1 garlic clove, chopped
  • 1 tspn Dijon mustard
  • vegetable oil
  • sea salt & freshly ground pepper
  • 6 x 100 gm fillets of snapper (or halibut), skin on
  • 6 x 125 gm fillets of red emperor, blue eye or sea bass
  • 24 scallops, cleaned & returned to shells
  • 1 eggplant, thickly sliced
  • 1 red onion, sliced into rounds
  • 1-2 zucchini, thickly sliced
  • ½ lemon a dollop of butter
  • 200 gm baby spinach leaves
  • 1 roasted capsicum, cut into strips
  • pesto

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm