Fish with Cheese - Sea Bass with Hot Aubergine Salsa Recipe
Succulent fish with cheese - melting Sparkenhoe Red Leicester - taste superb, especially when served with a delicious aubergine and tomato salsa.
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Cooking tools:
- Grill
- Nonstick skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
- Fork
- Measuring spoon
- Stove
- Plate
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) Sparkenhoe Red Leicester
- Salt
- freshly ground black pepper
- Mixed leaf salad or vegetables, to serve
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