Fish saltimbocca with aubergine and a pizzaiola sauce

Yield: 4 servings

Measure Ingredient
8 \N Thin slices aubergine; (same size as fish)
4 \N White fish fillets; skinless
4 \N Thick slices mozzarella
3 \N Cloves garlic
\N \N Extra virgin olive oil
1 \N 400 gram can chopped tomatoes
1 teaspoon Dried oregano
\N \N Sea salt and milled black pepper
1 \N Handful stoned green olives in olive
\N \N ; oil
\N \N Flat leaf parsley

Preheat the oven to 190?C/375?F/gas mark 5.

Bake the aubergine slices, lightly brushed with oil, for about 5 minutes in an oven or until just softened. Arrange one fish fillet on top of each of the 4 aubergine slices. Put a slice of mozzarella on top, sprinkle with salt and pepper, drizzle with a little oil and place a second slice on top. Using cocktail sticks secure the slices of aubergine together on each side of the fish.

Put about 3 tbsp of olive oil in two seperate frying pans. Put one whole clove of garlic into one pan and chop all the remaining garlic. Put the chopped garlic in a second pan. Fry the contents of both pans for about 2 minutes, then add the fish Saltimbocca to the pan with the whole garlic and the canned tomatoes to the other pan. Discard the whole garlic clove.

Cook the aubergine and fish Saltimbocca in the garlic flavoured oil for about 4 minutes on each side, the mozzarella should just be starting to ooze out. Stir the tomatoes into the oil and garlic in the second pan and simmer quickly for about 5 minutes. Season and add the oregano.

Put a pool of sauce on each individual plate and place one Saltimbocca on each plate. Remove cocktail sticks. Garnish with a sprig of fresh flat leaf parsley, a few stoned green olives and serve at once.

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