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 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)