Market Fish with Eggplant Salad » Dish Magazine
Use whatever fish is freshest and best on the day. The eggplant salad is also delicious with meat or pan-fried halloumi.
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Ingredients
- 2 large eggplants, sliced 2cm thick
- 800 grams fish fillets
- olive oil
- sea salt
- ground pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon white wine vinegar
- 1 teaspoon caster sugar
- 2 cloves garlic, crushed
- ¼ cup olive oil
- ¼ cup raisins
- 400-gram tin cannellini beans, drained and rinsed
- 8 large pitted green olives, sliced
- handful parsley, roughly chopped
- lime wedges, to serve
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