Grilled halibut with sun-dried tomato & aubergine salsa

Make this delicious fish dish for a quick home-from-work supper, or enjoy it as an easy weekend meal.

Serves: 2
Preparation time: 10 minutes
Cooking time: 12 minutes

What you need:

• 2 tbsp olive oil
• 1 small aubergine, finely chopped
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 150g pot DOLMIO Sun-dried Tomato Stir-in
• 2 x 125g halibut or Pacific cod fillets
• 2 tbsp lemon juice
• Salt and freshly ground black pepper
• 250g fine green beans or broccoli

What you do:

1. Heat the olive oil in a non-stick frying pan. Add the aubergine, red onion and garlic and cook over a medium heat, stirring often, until very soft - about 8-10 minutes.
2. Meanwhile, pre-heat the grill. Arrange the fish fillets on the grill rack and sprinkle the lemon juice over them. Season with a little salt and pepper. Cook for 6-8 minutes, until the flesh is opaque and flakes easily when tested with a fork. At the same time, cook the green beans or broccoli in lightly salted boiling water for about 5 minutes.
3. Add the pot of DOLMIO Sun-dried Tomato Stir-in to the aubergine mixture and heat thoroughly, stirring constantly.
4. Serve the fish with the aubergine salsa and vegetables.

Handy tip:

The aubergine salsa tastes delicious as a dip with crusty fresh bread. Try it spread on toast too, topped with grated mozzarella then grilled until bubbling.

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