Sea Bass with Sparkenhoe and Hot Aubergine Salsa

Method

Succulent fish fillets topped with melting Sparkenhoe Red Leicester cheese taste superb - especially when served with a delicious aubergine and tomato salsa. This is a fabulous dish for a special occasion, but it's super easy to make.

1. Heat the olive oil in a large non-stick frying pan and add the garlic, aubergine, onion and courgette. Cook gently over a medium-low heat until very soft, about 5 - 6 minutes.
2. Stir the chopped tomatoes and sun-dried tomato puree into the aubergine mixture. Add the lemon juice and season to taste with salt and pepper. Keep warm over a low heat.
3. Preheat the grill. Arrange the fish fillets on the grill rack and sprinkle with a little more lemon juice. Cook for about 6 - 8 minutes, turning once. To check that the fish is cooked, test with a fork - the flesh should be opaque and should flake easily.
4. Top the fish with the slices of Red Leicester cheese and grill for a few more moments, until the cheese starts to melt. Serve the fish with the hot aubergine salsa, along with salad or vegetables.

 

(Courtesy of the British Cheese Board)

Ingredients

Serves 4
2 tablespoons olive oil
2 garlic cloves, crushed
1 small aubergine, finely chopped
1 onion, finely chopped
1 small courgette, finely chopped
2 large tomatoes, skinned and chopped
2 tablespoons sun-dried tomato puree
a few drops of lemon juice
4 x 200g (7oz) fillets of sea bass, cod or haddock
100g (4oz) Sparkehoe Red Leicester Buy Cheese
Salt and freshly ground black pepper
Mixed leaf salad or vegetables, to serve

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