Pan-fried fish with honeyed aubergine and tomato coulis

Babiche Martens

One of the oldest books on my shelf - it's been with me for over 20 years - that sits within easy reach, is Raymond Blanc's Cooking for Friends. It includes many of the recipes I have been making for years. Today I've chosen the pan-fried fish, which is made special thanks to the taste of aubergine with honey and white wine. I have used snapper, but any white fish would be tender and delicious.

Candied aubergine

2	Aubergines, small, sliced 1/2cm thick
100 ml	Olive oil
3 Tbsp	White wine
3 Tbsp	Honey
4 Tbsp	Water
8	Basil leaves
2 sprigs	Thyme

Tomato coulis

50 ml	Olive oil
6	Basil leaves
1 sprig	Thyme
1	Orange, 2 strips of zest
1	Lemon, 1 strip of zest
6	Tomatoes, ripe, medium
1 Tbsp	Tomato paste
10 g	Butter
1	Sugar, pinch
2 Tbsp	Olive oil
600 g	Fish fillets, 4 separate fillets of 150g each (Main)

Directions

1. To make the aubergine, season the aubergine slices with salt and pepper. Heat the oil in a frying pan to a medium heat. Fry the aubergine slices for 3-4 minutes each side until lightly coloured. Set aside on a tray.
2. Heat the wine and honey in a small pot until just starting to boil, then add the water. Pour over the aubergine and mix well. Add the basil leaves and thyme. Cover and set aside for 24 hours or overnight.
3. To make the coulis, warm the olive oil in a small pot with the basil leaves, thyme, orange and lemon zest for 5 minutes. Do not boil - letting the oil boil will fry the herbs.
4. Chop the tomatoes, liquidise them with the tomato paste and push through a fine sieve. Warm the tomatoes through without boiling. Then whisk in the strained olive oil and butter. Add a pinch of sugar and season with salt and pepper.
5. Preheat an oven to 170C. Remove the herbs from the aubergine. Place into the oven to warm through while you cook the fish.
6. To cook the fish, heat the oil in a frying pan. Cook the fish for 3 or 4 minutes each side depending on the thickness. Season with salt and pepper.
7. To plate, arrange the aubergine on to four plates, place a piece of fish on the top then even the sauce between each plate.