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Crunchy Gemfish with Babaganoush

Kady O'Connell
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Servings 2

Ingredients
  

  • FISH
  • 2 x fillets of gem fish or any other meaty white fish
  • sea salt
  • pepper
  • CRUNCH TOPPING
  • 1 tsp coconut oil
  • 1 tbsp oats
  • 1 tbsp quinoa
  • 1 tsp walnuts crushed
  • 1 tsp hazelnuts crushed
  • BABAGANOUSH
  • 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

Instructions
 

  • 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.