- Recipes
Lemon Infused Fish with Aubergine Pangritata & Cheesy Sauce
Lemon Infused Fish with Aubergine Pangritata & Cheesy Sauce
By Morrisons
Published on 14 May 2021
In this dish, soft flaky fish is accompanied by crunchy aubergine pangritata served with a cheesy sauce.Time and servings
20 minsTotal time
2Servings
Ingredients
- 1 lemon
- 2 cloves of garlic cloves
- 3 tsp of olive oil
- 1 aubergine
- 220 g of white fish
- 125 g of baby plum tomatoes
- 100 g of 50% lighter onion and chive soft cheese
- 50 g of breadcrumbs
- 80 g of green beans
Method
Step 1
Preheat the oven to 180°C. Zest the lemon onto the fish, squeeze over the juice of half the lemon and season to taste. Slice the aubergine lengthways into 4 slices, around 1cm thick, season to taste. Place the fish and aubergine on a baking tray and cook in the oven for 15-18 minutes.Step 2
Keeping it off the heat, crush the garlic and place in a pan with 3 teaspoons of olive oil. Start to heat the pan, and when the garlic begins to sizzle take it off the heat and add the breadcrumbs. Season to taste, return the pan to the heat and stir until the breadcrumbs begin to colour, then set aside.Step 3
Using the empty breadcrumb pan, add the soft baby plum tomatoes and remaining lemon juice and heat. Halve the cherry tomatoes and green beans and add them to the cheese sauce with a small splash of water (25ml), season to taste and simmer to soften the beans.Step 4
When the fish and aubergine are cooked, sprinkle the garlicky breadcrumbs (pangritata) onto the aubergine slices. Check the sauce to make sure the beans and tomatoes are cooked and it has a creamy consistency.Step 5
Spoon the tomatoes, beans and cheese sauce onto the plate, add the crunchy aubergine to the side and top with the fish to serve.Step 6
Season to taste.