- 4 x 160g skinless blue-eye fillets
- 2 tablespoons lemon juice
- 2 teaspoons sumac*
- 2 tablespoons olive oil
- 1 eggplant, cut into 2cm cubes
- 1 red capsicum, roughly chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 400g can chopped tomatoes
- 1 teaspoon sesame seeds
- 1/2 cup flat-leaf parsley leaves
- Step 1Place fish in a shallow bowl with 1 tablespoon of the lemon juice and toss to combine. Sprinkle with sumac, cover and set aside.
- Step 2Meanwhile, heat 1 tablespoon of the olive oil in a large, deep frypan over medium heat. Add the eggplant and capsicum, and cook, stirring, for 8 minutes or until the capsicum is almost tender.
- Step 3Add the coriander and cumin, and stir to coat. Add the tomato, reduce heat to low and cook, stirring occasionally, for 5 minutes or until the eggplant is tender but still holds its shape and most of the liquid has been absorbed. Stir in the sesame seeds. Transfer to a bowl and set aside.
- Step 4Wipe out the frypan with paper towel.
- Step 5Heat the remaining olive oil over medium-high heat in the frypan. Add the fish fillets and cook for 3-4 minutes each side until just cooked through.
- Step 6Just before serving, stir the parsley leaves and the remaining lemon juice into the spiced eggplant. Divide the eggplant among 4 bowls or plates and top with the sumac fish fillets.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
All nutrition values are per serve
* Sumac is a Middle Eastern spice available from supermarkets and spice stores.
- Author: Kate Tait
- Image credit: Petrina Tinslay
- Publication: Taste.com.au