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) Sparkenhoe Red Leicester
Salt and freshly ground black pepper
Mixed leaf salad or vegetables, to serve
How to make it
Succulent fish fillets topped with melting Sparkenhoe Red Leicester cheese taste superb – especially when served with a delicious aubergine and tomato salsa. This fabulous fish with cheese dish is great for a special occasion.
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)
Other Fish with Cheese recipes
This creamy broth-soup will make you think of New England Chowder, though with it’s Wookey Hole Cave Aged Cheddar contribution this is full of English flavour.
When you need a sophisticated lunch option look no further than our Potted Salmon and Finn Triple Cream. It’s ideal for creating little party canapes or to spread on a slice of toast, it’ll even work as a sandwich filler. It’s decadent and rich so one little pot should serve about 6-8 people.