Monkfish with spicy aubergine recipe | delicious. magazine

Ingredients

• 2 aubergines, sliced into 1cm thick rounds
• 4 tbsp olive oil, plus extra for frying
• 1 tbsp toasted sesame oil
• ½ tsp chilli flakes
• 4 tbsp light soy sauce
• 2 medium free-range eggs, lightly beaten
• 100g panko breadcrumbs or dried breadcrumbs
• 25g sesame seeds
• 4 x 125g monkfish fillets
• For the salsa
• 300g cherry tomatoes, quartered
• 290g jar roasted peppers in oil, drained and sliced
• 2 garlic cloves, crushed
• Pinch of sugar
• 3 tbsp extra-virgin olive oil
• Juice of 1 lime
• Handful of fresh coriander leaves, chopped