Pan-fried garfish with eggplant tonnato and caramelised lemon dressing – Gourmet Traveller

Ingredients

• 2 eggplants, sliced crossways into 2cm-thick slices
• 200 ml olive oil
• 50 gm salted baby capers, rinsed and drained
• 3 cloves of garlic, finely chopped
• 1 cup flat-leaf parsley leaves, finely chopped (loosely packed)
• 12 garfish, cleaned (150gm each)
• 40 gm unsalted butter, cut into 4 pieces
• ½ lemon, juice only
• Caramelised lemon dressing
• 2 lemons
• 295 gm caster sugar (1 1/3 cups)
• 60 ml olive oil (¼ cup)
• Eggplant tonnato
• 95 gm canned tuna in oil, drained
• 1 egg yolk
• 3 anchovy fillets
• 2 tsp Dijon mustard
• 2 tsp white balsamic vinegar
• 150 ml vegetable oil
• 50 ml olive oil