Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories416.4 kcal (21%)
Total Fat17.3 g (25%)
Carbs36.3 g (14%)
Sugars14.1 g (16%)
Protein26.6 g (53%)
Sodium332.5 mg (17%)
Fiber14.4 g (51%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1aubergine
trimmed and cut into 1cm-thick rounds
2 Tbspextra virgin olive oil
1echalion shallot
finely diced
2 clovesgarlic
peeled and halved
2 tspnonpareille capers
drained
2 tspsherry vinegar
200gCherry Vine Tomatoes
quartered
400gcan butter beans
rinsed and drained
2sea bass fillets
2 Tbspflat leaf parsley
finely chopped
Instructions
Step 1
1.Preheat the oven to 220oC, gas mark 7. Brush the aubergine rounds all over with 1⁄2 tbsp oil. Spread out over a baking tray lined with parchment; roast for 20 minutes, turning halfway.
Step 2
2. Meanwhile, put all except 1 tsp of the remaining oil in a small saucepan with the shallot, garlic and capers. Set over a medium heat and, when you see a few bubbles rising up, turn down the heat to medium-low and cook gently for 15 minutes. Add the vinegar, tomatoes and beans; cook gently for a further 5 minutes. Season and set aside off the heat while you cook the fish.
Step 3
3.Heat the remaining 1 tsp oil in a medium frying pan over a medium-high heat. Pat the fish dry on kitchen paper and season. Fry, skin-side down, for 3 minutes until golden, then turn and cook for another 30 seconds. Take off the heat and leave in the pan for a final minute, ensuring the fish is fully cooked and opaque. Stir the parsley into the tomatoes and beans; pile onto plates with the aubergine and fish on top.
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Notes
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Delicious
Go-to
Under 30 minutes
Easy
