Crunchy Gemfish and Babaganoush

During the shoot for my eBook, Real Food for Hungry Teens, I mentioned to my graphic designer/ photographer/stylist, Kady O’Connell, that fish is the one food where I struggle to get my kids on board.

Brenda Janschek - Crunchy GemfishLucky for me, Kady is also an amazing recipe blogger and she immediately shot out two recent recipes she had created involving seafood, offering to share with me so I could try and blog it for others feeling fish-challenged. Clever girl that Kady!

I can honestly say that we all LOVED this dish, I wasn’t sure I’d get the kids over the line with the babaganoush, so I did mash potato (or as I like to do a cauliflower, sweet potato and potato mash) for them instead, but they tasted the baba and loved it too.

Kady recommends using the same recipe for the crunch, to make a granola – she keeps the mix in an jar and uses it on everything!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Coconut oil

Crunchy Gemfish with Babaganoush

Kady O'Connell
Servings 2


  • FISH
  • 2 x fillets of gem fish or any other meaty white fish
  • sea salt
  • pepper
  • 1 tsp coconut oil
  • 1 tbsp oats
  • 1 tbsp quinoa
  • 1 tsp walnuts crushed
  • 1 tsp hazelnuts crushed
  • 1 eggplant choose a heavy dark one - they have less seeds
  • 2 tbsp tahini
  • 1/2 lemon juiced
  • 1 small garlic clove
  • 1 tsp sea salt
  • 1 tbsp flat leaf parsley


  • Turn the grill on to the highest setting and put the whole eggplant under it. Leave for 5-10 minutes then turn sides - it should be completely soft and the skin starting to burst when its done.
  • Take the eggplant out from the grill , cut off the top and peel away the skin.2. Place crunch mix in the oven at 180 degrees celsius for 10 minutes. Then add all crunch ingredients to food processor and blend to a crumb.
  • Line a baking tray with baking parchment. Rub the gem fish with a little coconut oil on both sides and season with salt and pepper. Sprinkle the crunch mix on top of the fish
  • Place the fish in the oven at 180 degrees celcius for 15-20 minutes depending on the size of the fillet. Use a knife to check if its cooked through.
  • Place the eggplant meat into a food processor/ blender with the other babaganoush ingredients and blend until smooth.
  • Spoon the babaganoush onto 2 plates and top with the gemfish.

Another seafood recipe the whole family loves which packs a power punch of goodness is this one for Sweet Potato, Corn and Wild Salmon Fritters.


Bren x

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