Sea Bass with Red Leicester and Hot Aubergine Salsa -
Succulent sea bass topped with melting Red Leicester cheese and served with a delicious hot aubergine salsa—easy to make, perfect for special occasions.
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Ingredients
- 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) Red Leicester cheese, thinly sliced
- salt
- freshly ground black pepper
- mixed leaf salad or vegetables, to serve
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