Redfish fillet with aubergine caviar

Name: redfish fillet with aubergine caviar
Cook time: 70 min
Total time: 70 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 aubergines; 2 grilled peppers pot à465 g Nefeli; 1 clove garlic; tablespoon balsamic vinegar; 6,5 tablespoons olive oil; salt; freshly ground pepper; 4 redfish fillets approx. 125 g

A nice Mediterranean recipe. The main course contains the following ingredients: fish, aubergines, grilled peppers (pot à465 g Nefeli), garlic, balsamic vinegar, olive oil, salt, freshly ground pepper and redfish fillets (approx. 125 g AH).

Ingredients

Kitchen Stuff

small dishes content approx. 3/4 dl

Directions

Preheat the oven to 200 ºC or gas mark 4. Wash aubergines, halve in length and let soften in oven in approx. 30 minutes. Allow the aubergines to cool for about 15 minutes, spoon the flesh out of the skin and roughly chop. Meanwhile, cut peppers small. Peel the garlic and press the upper bowl. Mix with vinegar and 5 tablespoons of oil. Creating eggplant and paprika pieces. Season with salt and pepper.
Preheat the grill to the highest setting. Redfish fillets thinly spread on both sides with oil. Fillets with white side down, put on baking sheet. Preheat four plates. Fry baking plate just below hot grill and redfish fillets in light brown and cooked for approx. 4 minutes. Place redfish fillets on hot plates and cook caviar on them. Serve with ciabatta bread and mixed salad.